How to cook beef short ribs, Filipino barbecue style

Filipino beef ribs are infused with an intoxicatingmix of ginger and spices.

Barbecued beef short ribs are a delicious entree and also make a fantastic appetizer. Filipino style ribs are a little spicy (though not hot), sweet, and unforgettable. This recipe is easy, but it takes a bit of time. Your guests will be blown away.

Things You'll Need

• Beef short ribs (12 ounces per diner, if used as an entree)
• Sealable plastic bag (one gallon)
• Saucepan
• Marinade:
• 1 12 ounce can of pineapple juice or 7-up
• 2/3 cup dark brown sugar
• 1/2 cup soy sauce
• 1/4 cup red wine vinegar
• 8 green onions
• 1 tablespoon garlic powder
• 1/2 to 1 teaspoon dried ginger
• 1/2 to 1 teaspoon cayenne powder
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds, toasted

Instructions

1. Scrape any bone fragments from the short ribs. Trim off all large chunks of fat. Put the meat in the sealable bag.

2. Cut the white part of the green onions into thin slices. Save the green parts.

3. Mix all ingredients for the marinade in the saucepan: 7-up or pineapple juice, brown sugar, vinegar, white slices of green onion, soy sauce, and spices. Simmer for about 5 minutes. Cool to room temperature.

4. Pour cooled marinade over the ribs. Squeeze all the air out of the bag so the marinade will make good contact with the meat. Marinate at least 4 hours, preferably overnight.

5. Drain the marinade back into the saucepan. Add sesame oil. Simmer until the marinade has reduced and thickened.

6. Cook the ribs on a barbecue grill, flipping them often and basting them with reduced marinade. Serve on a nice tray. Sprinkle some sesame seeds and sliced green onions on top.

Tips & Warnings

• Served with fried rice, this makes an impressive party food

References

• Filipino Recipes: Beef & Pork