Ingredients
4
4 servings
- •¼ cup rice wine vinegar
- •¼ cup soy sauce
- •¼ cup sriracha hot sauce, or to taste
- •2 tablespoons olive oil
- •¼ cup brown sugar
- •2 green onions, chopped (Optional)
- •3 cloves garlic, minced, or more to taste
- •1 tablespoon ground black pepper
- •1 tablespoon toasted sesame seeds
- •1 tablespoon minced fresh ginger
- •1 pinch Chinese five-spice powder
- •2 pounds beef short ribs, cut 1/3-inch-thick across the bones
Instructions
- Whisk vinegar, soy sauce, sriracha hot sauce, and olive oil together in a large bowl; add brown sugar and stir until dissolved. Mix green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder into vinegar mixture until marinade is evenly combined.
- Place short ribs in a large reseable bag and pour marinade over ribs; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove ribs from marinade and place on the grill; cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side; cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate; let rest for 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 619
- Carbohydrate: 20g
- Fat: 50g
- Fiber: 2g
- Protein: 23g
- Sugar: 14g
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