Today we are going to take a look at a terrific beef short rib marinade for the charcoal BBQ that is salty and spicy with a hint sweet. It is inspired by a number of different styles of marinades I have tried from different regions and cuisines.
This marinade works best with flanken cut (thinner) beef short ribs.
To start take out your short ribs and season them lightly with sea salt and more liberally with black pepper. Then season them quite liberally with garlic powder. Place them in a large bowl and toss them in olive oil. Use enough olive oil to lightly coat them.
Then prepare the marinade. The portions below are for five short ribs.
Marinade Ingredients:
2 tablespoons (or to taste) hot sauce - you can use any hot sauce but I like a smokey one like Nando's Hot Peri-Peri sauce or a smokey jalapeno hot sauce
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon sesame oil
1 tablespoon tamarind sauce
2 tablespoons of pureed pear
Toss the short ribs in the marinade ingredients and let them marinade for 2-4 hours in the fridge. Take them out 30-45 minutes before cooking and let them rest (covered) at room temperature.
Grill the short ribs around 2 minutes a side over hot coals for medium rare or cook to your preferred doneness.
They are nice served with chopped green onion and/or sesame seeds as a garnish.
Enjoy with red wine and your favourite sides.
One terrific side is "French fried" asparagus.
This is a great charcoal BBQ dish that is very easy to make.
Take some fresh asparagus, wash them and snap off the bottoms, and toss them in a bowl with olive oil, salt and pepper to taste. Place the on the grill making sure they do not fall in. BBQ them for around 5-8 minutes, turning occasionally.
They will taste absolutely delightful, with a saltiness and crispiness that reminds one of French Fries. A perfect accompaniment for any BBQ main.
