So, yeh, we had planned on a quiet, relaxing holiday weekend, which meant firing up the Weber on the deck.
I had a packet of nice boneless beef short ribs, and a bowl of fine, sweet onions on the counter, now, all that was needed was a plan…
Normally, I make a Korean-style marinade for these ribs, and we really do like ’em like that, but this weekend, I was thinking something just a little different…
By which I mean, of course, my own, home made, sweet and spicy blend of goodness.
•1-1/2 cup pineapple juice
•1/2 cup cider vinegar
•2/3 cup sugar
•1/4 cup Chinese cooking wine
•1-1/3 cup lower salt soy sauce
•1 tbsp ground ginger
•2-1/2 Tien-Tsin peppers
•2 tbsp chopped fresh ginger
•1/2 tsp Cayenne
•1/4 tsp Sichuan peppercorns, lightly crushed with a mortar and pestle
•Boneless beef short ribs
•Sliced sweet onion
•Terryaki sauce to cover
Make the sauce by stirring all the ingredients together in a large sauce pan.
Bring to a boil, simmer for 20 minutes, then transfer to prepared canning jars and process in boiling water for 20 minutes or, remove from the heat, allow to cool, and store in the fridge until needed, the sauce will easily last a couple of weeks, and there’re any number of tasty uses for it: Thai Pork Stew, Banzai Burgers, these lovely beef ribs, you’ll be surprised the things you can do with this sauce, which is why I made a double batch.
For the ribs, you’ll want to start at least one day before you plan on grilling by arranging the ribs and the sliced sweet onion in a gallon-sized zipper bag.
Pour Terryaki sauce over to cover the ribs, then close the bag, squeezing any extra air out, and give it all a squeeze or three and a couple of tosses before stashing the whole thing in a flat-bottomed bowl (to catch any leaks) in the fridge for a day or so, flipping and squeezing the bag when you think to.
When ready to grill, remove from and discard the marinade, heat your grill to medium, and brush the grates with a bit of olive oil.
Arrange the ribs and onion slices on the grill and cook, turning as needed, for about fifteen minutes, until the ribs are done medium well.
Transfer to a platter, tent with foil, and let the ribs rest for ten minutes or so before slicing and serving.
We totally enjoyed ours with spinach salad and savory deviled eggs on the side, and I must admit, the leftovers the next day were even better!
Of course, this particular batch of Terryaki sauce made way more than I needed for these ribs, and a batch of Thai Pork Stew, but that’s fine, ’cause I had an idea, one that involved Terryaki, ground pork, whole wheat flour, and mayonnaise.
Check out those details, Monday…