Asian-Style Boneless Ribs
Asian-Style Boneless Ribs
Ingredients
For the Ribs
- 2 pounds boneless beef chuck short ribs, marble center-cut
For the Marinade
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon black pepper
For the Glaze and Garnish
- 1/2 cup Asian-style BBQ sauce
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the boneless beef chuck short ribs. Slice the ribs against the grain into 1/2-inch thick pieces. If the pieces are very long, cut them in half to create more manageable, bite-sized portions.
⏱️ 10 min
- 2
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper to create the marinade.
⏱️ 5 min
- 3
Add the sliced beef ribs to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min
- 4
Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425
- 5
Remove the ribs from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 1 min
- 6
Place the ribs on the preheated grill. Grill for 3-4 minutes per side, or until nicely charred and cooked to your desired doneness. During the last 2 minutes of grilling, brush the ribs generously with the Asian-style BBQ sauce, turning once to coat both sides.
⏱️ 8 min
- 7
Remove the grilled and glazed ribs from the grill and let them rest for 5 minutes before serving.
⏱️ 5 min
- 8
Garnish with toasted sesame seeds and sliced green onions before serving. These ribs pair well with steamed rice and a side of quick-pickled vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Asian-Style Boneless Ribs
For the Ribs
- 2 pounds boneless beef chuck short ribs, marble center-cut
For the Marinade
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon black pepper
For the Glaze and Garnish
- 1/2 cup Asian-style BBQ sauce
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the boneless beef chuck short ribs. Slice the ribs against the grain into 1/2-inch thick pieces. If the pieces are very long, cut them in half to create more manageable, bite-sized portions.
⏱️ 10 min - 2
In a medium bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper to create the marinade.
⏱️ 5 min - 3
Add the sliced beef ribs to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
⏱️ 5 min - 4
Preheat your grill to medium-high heat (approximately 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425 - 5
Remove the ribs from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 1 min - 6
Place the ribs on the preheated grill. Grill for 3-4 minutes per side, or until nicely charred and cooked to your desired doneness. During the last 2 minutes of grilling, brush the ribs generously with the Asian-style BBQ sauce, turning once to coat both sides.
⏱️ 8 min - 7
Remove the grilled and glazed ribs from the grill and let them rest for 5 minutes before serving.
⏱️ 5 min - 8
Garnish with toasted sesame seeds and sliced green onions before serving. These ribs pair well with steamed rice and a side of quick-pickled vegetables.
⏱️ 1 min