Summer may be coming to a close on the calendar, but the weather is still warm and calling us to our back patio for dinner al fresco! Which bring us back to one of our all time favorites, Grilled Asian Short Ribs. We have so many summer favorites like our round up for your next big BBQ, or even you’re just looking for some comforts. But these ribs just keep finding their way to our meal plan and our bellies long into the fall, their flavors perfectly welcome autumn!
We pulled inspiration from these Grilled Asian Short Ribs for our Balanced Bites meal, Stacy’s BBQ Chicken (which is only available for a short time!) The blend of molasses, coconut aminos, ginger, and especially fish sauce, bring a whole other level of savory to your grill.
A few friendly tips before you get cooking! The longer you marinade the ribs the better they will turn out! Marinading overnight is the best option here. So be sure to plan ahead! Be very careful of flareups on the grill and these will cook quickly.
- 3/4 cup pork stock (or any stock you have on hand)
- 1/4 cup coconut aminos (or wheat free tamari)
- 2 teaspoons ginger, fresh or ground
- 2 teaspoons sesame oil
- 2 teaspoons fish sauce (Red Boat brand recommended)
- 3 cloves garlic, minced
- 1/4 cup apple cider vinegar
- 1 dried chili (red chili or chili de arbol preferred), seeds removed and diced
- 1/4 cup honey
- 1/4 teaspoons white pepper
- 3 pounds pork short ribs, also known as rib tips
- 1/4 cup coconut aminos
- 1/2 cup blackstrap molasses
- 1/3 cup tahini
- 1 teaspoon fish sauce (Red Boat brand recommended)
- 1. In a small saucepan, whisk together the pork stock, coconut aminos, ginger, sesame oil, fish sauce, garlic, apple cider vinegar, chili, honey, and white pepper for the marinade.
- 2. Warm the marinade on the stovetop for a few minutes to activate and combine the flavors. Remove the marinade from the heat, and let it cool for at least 10 minutes.
- 3. Place the short ribs in a large airtight container, and pour the cooled marinade over the ribs until they are covered. Refrigerate for at least 8 hours (overnight is best).
- 4. When you're ready to cook the ribs, first prepare the sauce by whisking the coconut aminos, molasses, tahini and fish sauce together. It's fine if the sauce is slightly chunky; the ingredients will melt together as the ribs cook. Set aside a portion of the sauce to serve with the ribs.
- 5. Remove the ribs from the marinade, and place them on a plate, letting the excess liquid drip off before spreading the sauce on each rib with a pastry brush. Make sure all sides are coated thickly and evenly.
- 6. Grill the meat over medium-high heat for about 8 minutes on each side, brushing the sauce ono it again after turning it and after removing it from the grill. Leave the grill open to watch and prevent flare-ups. Short ribs don't need to cook long, as they are a relatively tender cut (compared to spare ribs, for example), and the acidic marinade will help to tenderize the meat before it's cooked. Make sure the ribs are cooked through to about 155°F on the grill, however.
- 7. Once cooked through, remove the ribs from the heat, cover them for about 10 minutes to let them rest and finish cooking to 160°F internally. Serve the ribs with the remaining sauce.
If you enjoy this recipe, checkout our cookbook Beyond Bacon – where it originally debuted!
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