Ingredients

3 lb (1.5 kg) Beef Grilling Short Ribs (thin-cut Maui/Korean-style) ¼ cup (60 mL) EACH Worcestershire sauce and strong brewed coffee 3 tbsp (45 mL) pineapple juice or balsamic vinegar 3 tbsp (45 mL) EACH soy sauce and vegetable oil 1 tbsp (15 mL) minced gingerroot 2 cloves garlic, minced Fresh ground pepper Sliced green onions (optional)

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Directions

1. Combine Worcestershire sauce, brewed coffee, pineapple juice, soy sauce, vegetable oil, gingerroot, garlic and pepper to your taste in a large 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. Garnish with sliced green onions, if desired.

How to Cook It

Indirect-heat Barbecue Roasting

Cuts Used in This Recipe

Beef Short Rib

Island-Inspired Grilled 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