Grilled Sweet and Spicy Thai-Style Beef

These sticky ribs are a fun finger food to enjoy with friends and family. Get out the finger bowls and napkins to enjoy!
Yield 6 Servings Prep. Time 20 min Marinating Time 480 min Cooking Time 8 min Total Time 508 min


Here are the following ingredients:

  • 1 tsp (5 mL) grated lime zest
  • 2 tbsp (30 mL) fresh lime juice
  • 3 tbsp (45 mL) packed brown sugar
  • ⅓ cup (75 mL) soy sauce
  • 3 tbsp (45 mL) vegetable oil
  • 1 tbsp (15 mL) Sambel Oelek (hot chili sauce)
  • 1 tbsp (15 mL) grated gingerroot
  • 4 cloves garlic, minced
  • 1 cup (250 mL) sweet Asian-style chili sauce, divided
  • 3 lb (1.5 kg) Beef Grilling Short Ribs (thin-cut Maui/Korean-style)
  • 2 tbsp (30 mL) toasted sesame seeds
  • 3 to 4 sprigs fresh cilantro, leaves chopped

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine lime zest and juice, brown sugar, soy sauce, oil, Sambel Oelek, gingerroot, garlic and half the sweet 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. Meanwhile, heat sweet chili sauce in microwave-safe measuring cup in the microwave on High for about 30 seconds or in a small saucepan over medium heat. Transfer cooked ribs to a platter and brush all over the warmed chili sauce. Garnish with sesame seeds and cilantro to serve.