CNMI Teriyaki Short Ribs
Thin-cut beef short ribs marinated in a soy-ginger-sugar mixture and grilled hot and fast over charcoal, a fiesta grilling standard that reflects the islands' Japanese administrative-era history alongside CHamoru grilling tradition.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Charcoal grill
- •Mixing bowl for marinade
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 28
- carbs
- 14
- protein
- 26
- calories
- 420
Instructions
- 1
Whisk the soy sauce, brown sugar, ginger, garlic, scallions, and sesame oil together in a bowl.
- 2
Place the short ribs in a shallow dish or bag. Pour the marinade over the meat to coat it well.
- 3
Marinate the ribs in the refrigerator for 2-4 hours, turning them once.
- 4
Heat a charcoal grill to high heat.
- 5
Grill the ribs for 2-3 minutes per side until nicely browned and cooked to your liking.
- 6
Let the ribs rest for 5 minutes before serving.
Chef's tips
Pick thin-cut, bone-in flanken-style short ribs. They soak up the marinade quickly and cook fast without drying out.
Storage
Refrigerate marinated raw ribs up to 2 days before grilling; cooked leftovers keep 3 days.
Reheating
Reheat gently in a covered skillet over low heat to avoid toughening the meat.
Common mistakes to avoid
- •Leaving the meat in the marinade too long, which makes the texture mushy.
- •Grilling over low heat, which prevents the meat from getting a good char.
Serving suggestions
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