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

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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.

How to Cook It

Grilling

Cuts Used in This Recipe

Beef Short Rib

Grilled Orange-Ginger Beef

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Thin Cut Grilling Short Ribs

Thin Cut Short Ribs

Marinating Short Ribs

Boneless Chuck Short Ribs