Beef ribs are a little tricky to prepare. Many people run into the problem of overcooking, thus making the meat very dry and tough. For this reason, whenever I dine out and see beef ribs on the menu, I'll usually opt out. After studying this dish, I found it quite simple to make this dish without fail. The key is a quick boil, then into a flavorful 4-hour marinade (I prefer overnight) and finish them off with a sear on the grill to make a tender, juicy, spicy and sweet dish of goodness. With the summer slowly coming to a close, I try to make good use of the outdoors and grill almost daily. This is my tried and true recipe that works every time.
As part of Tony’s Taste Test, I like to cook every one of my dishes just before I post the recipe to my blog and invite friends over to sample just to assure tastiness, and then I take photos of the finished product. Enjoy!
Asian Beef Ribs
- 4 lbs. beef ribs
- 2 medium onions – 1 roughly cut, 1 grated
- 5 cloves of garlic – 2 roughly cut, 3 minced
- 1 teaspoon of fresh ginger – grated
- 2 tablespoons of toasted sesame seeds – crushed
- 1 teaspoon of crushed red pepper
- 1 tablespoon of kosher salt
- 1/2 cup of soy sauce
- 1/2 cup of hoisin sauce
- 1/2 cup of water
- 2 tablespoons of brown sugar
- 2 teaspoons of dark sesame oil
When buying the meat, ask the butcher to cut ribs into 2-inch squares. When you get home, use a sharp knife to score the flesh of each piece to allow marinade to penetrate.
To prepare marinade: In a small bowl, mix grated onion, minced garlic, ginger, sesame seeds, sesame oil, soy sauce, hoisin, red pepper, brown sugar and 1/2 cup of water, then set aside.
In a 4-quart pot, add the roughly cut onions and garlic, kosher salt and enough water to cover ribs, then bring to a boil. Once water is rapidly boiling, place ribs into pot, bring back to boil and cook for 5 minutes. Drain. Place ribs in a bowl, pour marinade over ribs and cover. Marinate in the refrigerator for at least 4 hours or overnight. Turn ribs occasionally while marinating to evenly distribute flavors.
Sear the ribs over a hot grill and allow each side to brown and become crisp. Serve hot and pair with green veggies – I picked grilled asparagus.
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