Imagine tender, succulent beef ribs glazed with a perfect balance of sweet, savory, and umami flavors that transport you straight to the vibrant street markets of Asia. These Asian Grilled Beef Ribs are not just a meal; they're a culinary adventure that will transform your backyard barbecue into a gourmet experience. With a marinade so rich and complex, these ribs promise to be the star of any dining table, leaving your guests begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- Beef ribs
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Sesame oil
- Green onions
- Rice vinegar
Instructions
- Prepare the marinade by combining soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar in a large mixing bowl. Whisk ingredients until sugar is completely dissolved.
- Place beef ribs in a large resealable plastic bag or shallow dish. Pour marinade over ribs, ensuring they are completely covered. Seal and refrigerate for at least 4-6 hours, preferably overnight, to allow flavors to penetrate deeply.
- Remove ribs from refrigerator 30 minutes before cooking to bring them to room temperature. Preheat grill to medium-low heat (around 275-300°F) for indirect grilling.
- Remove ribs from marinade, reserving the liquid. Pat ribs dry with paper towels to ensure good caramelization.
- Place ribs on the cooler side of the grill, away from direct heat. Close grill lid and cook slowly, turning occasionally and basting with reserved marinade every 30 minutes.
- Cook ribs for approximately 2 hours or until meat is tender and begins to pull away from the bones. Internal temperature should reach 195-203°F for optimal tenderness.
- During the last 15 minutes of cooking, move ribs closer to direct heat to create a caramelized, slightly charred exterior.
- Remove ribs from grill and let rest for 10-15 minutes. Garnish with finely chopped green onions before serving.
- Slice ribs between the bones and serve hot with additional marinade on the side if desired.
Tips
- Marinating is Key: Allow at least 4-6 hours (overnight is best) for the marinade to fully penetrate the meat, ensuring maximum flavor absorption.
- Temperature Control: Use indirect grilling at medium-low heat (275-300°F) to ensure the ribs become tender without burning.
- Patience Matters: Low and slow cooking is crucial for breaking down tough connective tissues, resulting in melt-in-your-mouth ribs.
- Basting Technique: Regularly baste the ribs with reserved marinade to keep them moist and develop a beautiful caramelized exterior.
- Rest Time: Always let the ribs rest for 10-15 minutes after grilling to allow juices to redistribute, ensuring each bite is incredibly juicy.
- Garnish Freshness: The chopped green onions aren't just a garnish - they add a fresh, sharp contrast to the rich, sweet ribs.
Nutrition Facts
Calories: 487kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
