Grilled Orange-Ginger Beef

Flavourful ribs are easy to make with this simple marinade. If you want a short-cut, use any purchased Asian-style salad dressing as the marinade.
Yield 6 Servings Prep. Time 8 min Marinating Time 480 min Cooking Time 10 min Total Time 498 min


Here are the following ingredients:

  • 3 lb (1.5 kg) Beef Grilling Short Ribs (thin-cut Maui/Korean-style)
  • 2-inch (5 cm) piece peeled gingerroot, minced
  • Finely grated zest and juice of 1 orange
  • 1 green onion, chopped
  • ¼ cup (60 mL) teriyaki sauce
  • 1 tbsp (15 mL) Asian chili sauce

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine gingerroot, orange zest and juice, green onion, teriyaki sauce and chili sauce in a sealable freezer bag. Pierce short ribs all over with a fork. Add ribs to bag, massaging to coat; seal and refrigerate for at least 8 hours or up to 24 hours.

  2. Discard marinade from ribs. Pat ribs dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning twice or more or until cooked to medium-rare doneness (145°F/63°C) at the most.

  3. Transfer to a cutting board. Cut between bones with scissors to create bite-sized pieces.