May 25, 2013
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Mark McEwan’s Miami-style Short Ribs

picture of ribs

Mark McEwan (of North 44 & Fabbrica fame) recommends this  three-step appetizer recipe — simple, but sure to wow even the most discerning backyard dwellers. It means you’ll spend less time cooking and more time relaxing outdoors.

Ingredients

  • 3 lbs short ribs

For the sauce:

  • 4 1/4 cups BBQ sauce
  • 2 cups hoisin sauce
  • 1 cup oyster sauce
  • 1/2 stalk of lemon grass, bruised
  • 1/8 cup sesame seeds
  • 1 tbsp black pepper
  • 1 cup rice wine vinegar
  • 1 tsp garlic purée
  • 1 tsp ginger purée

Preparation

  1. Mix together all sauce ingredients and pour over 3 lbs of short ribs that have been cut 1/2 inch thick. Marinate overnight or for a minimum of 4 hours.
  2. Be sure your grill is clean and well oiled, then set grill to medium low. Grill ribs for 2 minutes per side and then set on top of the BBQ resting bar for an additional 4 minutes.
  3. Brush ribs with remaining marinade and keep flipping until the 4 minutes is up.

Makes enough for six people.

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