Sticky, sweet & savory short ribs
Serves 1
Directions
- 1Season ribs with salt, pepper & garlic powder.
- 2Rub with brown sugar and let sit 15 minutes.
- 3Mix marinade ingredients together.
- 4Save half of the marinade for glazing.
- 5Pour marinade over ribs and refrigerate at least 4 hours (overnight is even better).
- 6Remove ribs from marinade and place in baking dish.
- 7Bake at 325°F for 1 hour OR grill indirectly for 1.5–2 hours.
- 8Finish over direct heat and glaze.
- 9Broil about 10 minutes until sticky, caramelized, and crispy around the edges.
- 10Serve with pineapple, scallions & rice.
Ingredients
- 5 lbs flanken short ribs
- 2 tsp kosher salt
- 2 tsp garlic powder
- 2 tsp black pepper
- 1 cup packed dark brown sugar
- 1 cup light soy sauce
- 1 cup packed dark brown sugar
- 0.66 cup finely chopped garlic
- 4 tbsp mirin
- 4 tbsp grated fresh ginger
- 4 tbsp pineapple
- 4 tbsp yellow onion
- 1 tbsp sesame oil
- Pineapple
- Chopped scallions
- Rice
Equipment
baking dish
Tips
- If you don't have Kinder's Blend, use salt, pepper, and garlic.
- Kinder’s Hickory Brown Sugar can be added for extra flavor.
- Marinate the ribs in the refrigerator for at least 4 hours, or preferably overnight.
- Save half of the marinade for glazing the ribs.
- Broil until sticky, caramelized, and crispy around the edges.
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