Guam-Style BBQ Short Ribs
Thin-cut beef short ribs marinated in a soy, vinegar, and brown sugar mixture and grilled quickly over hot coals until caramelized at the edges. They're a fiesta-table favorite alongside chicken and red rice.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Charcoal grill
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 28
- carbs
- 12
- protein
- 28
- calories
- 420
Instructions
- 1
Mix the soy sauce, brown sugar, garlic, scallion, and sesame oil in a bowl.
- 2
Place the short ribs in the marinade. Chill in the refrigerator for at least 2 hours.
- 3
Heat your charcoal grill until it is hot.
- 4
Grill the ribs for about 2-3 minutes per side. Cook until nicely browned and slightly charred.
- 5
Let the meat rest briefly. Cut between the bones if needed and serve hot.
Chef's tips
Use thin flanken-cut ribs so they cook quickly and get nicely charred before overcooking.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat briefly on a hot skillet or grill to avoid drying out.
Common mistakes to avoid
- •Using ribs that are too thick, which makes them cook unevenly
- •Letting too much sugar sit on the meat, which burns quickly on the grill
Serving suggestions
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