Sticky, sweet & savory short ribs

Serves 1
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Directions

  1. 1Season ribs with salt, pepper & garlic powder.
  2. 2Season ribs with salt, pepper & garlic powder.
  3. 3Season ribs with salt, pepper & garlic powder.
  4. 4Rub with brown sugar and let sit 15 minutes.
  5. 5Rub with brown sugar and let sit 15 minutes.
  6. 6Rub with brown sugar and let sit 15 minutes.
  7. 7Mix marinade ingredients together.
  8. 8Mix marinade ingredients together.
  9. 9Mix marinade ingredients together.
  10. 10Save half of the marinade for glazing.
  11. 11Save half of the marinade for glazing.
  12. 12Save half of the marinade for glazing.
  13. 13Pour marinade over ribs and refrigerate at least 4 hours (overnight is even better).
  14. 14Pour marinade over ribs and refrigerate at least 4 hours (overnight is even better).
  15. 15Pour marinade over ribs and refrigerate at least 4 hours (overnight is even better).
  16. 16Remove ribs from marinade and place in baking dish.
  17. 17Remove ribs from marinade and place in baking dish.
  18. 18Remove ribs from marinade and place in baking dish.
  19. 19Bake at 325°F for 1 hour OR grill indirectly for 1.5–2 hours.
  20. 20Bake at 325°F for 1 hour OR grill indirectly for 1.5–2 hours.
  21. 21Bake at 325°F for 1 hour OR grill indirectly for 1.5–2 hours.
  22. 22Finish over direct heat and glaze.
  23. 23Finish over direct heat and glaze.
  24. 24Finish over direct heat and glaze.
  25. 25Broil about 10 minutes until sticky, caramelized, and crispy around the edges.
  26. 26Broil about 10 minutes until sticky, caramelized, and crispy around the edges.
  27. 27Broil about 10 minutes until sticky, caramelized, and crispy around the edges.
  28. 28Serve with pineapple, scallions & rice.
  29. 29Serve with pineapple, scallions & rice.
  30. 30Serve with pineapple, scallions & rice.

Ingredients

  • 5 lbs flanken short ribs
  • 5 lbs flanken short ribs
  • 5 lbs flanken short ribs
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 2 tsp black pepper
  • 1 cup packed dark brown sugar
  • 1 cup packed dark brown sugar
  • 1 cup packed dark brown sugar
  • 1 cup light soy sauce
  • 1 cup light soy sauce
  • 1 cup light soy sauce
  • 1 cup packed dark brown sugar
  • 1 cup packed dark brown sugar
  • 1 cup packed dark brown sugar
  • 0.66 cup finely chopped garlic
  • 0.66 cup finely chopped garlic
  • 0.66 cup finely chopped garlic
  • 4 tbsp mirin
  • 4 tbsp mirin
  • 4 tbsp mirin
  • 4 tbsp grated fresh ginger
  • 4 tbsp grated fresh ginger
  • 4 tbsp grated fresh ginger
  • 4 tbsp pineapple
  • 4 tbsp pineapple
  • 4 tbsp pineapple
  • 4 tbsp yellow onion
  • 4 tbsp yellow onion
  • 4 tbsp yellow onion
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • Pineapple
  • Pineapple
  • Pineapple
  • Chopped scallions
  • Chopped scallions
  • Chopped scallions
  • Rice
  • Rice
  • 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.