Asian-Spiced Beef Short Ribs w/ Mango Coleslaw
Serves 6
Ingredients
- 4 lb boneless beef short ribs (trim excess fat, cut cross-wise, ⅜-½ inch thick)
- 3-5 green onions (scallions) in ice water
- ½ cup soy sauce
- ½ cup water
- 1 tbsp dark sesame oil
- 2½ tbsp packed brown sugar
- 1½ tbsp tahini paste
- 1 tbsp chopped garlic
- 1 tbsp fresh grated ginger
- ⅛ tsp ground Szechwan peppercorns, lightly toasted
For Mango Coleslaw - use measurements below or to taste - makes 6-8 servings
- 2 tbsp Thai fish sauce (Nam Pla)
- 4 tbsp rice wine vinegar
- 2 tsp sugar
- 2 tsp chili flakes
- 8 oz shredded green cabbage
- 1 mango, cut into julienne strips
- 4 spring onions, finely sliced
- 12 mint leaves, shredded
- 12 Thai basil leaves, shredded
- salt
- ground black pepper
How-to
Make Marinade & Grill Ribs
- Combine soy sauce, water, sesame oil, brown sugar, tahini, garlic, ginger and Szechwan peppercorns, reserve ½ cup marinade
- Place beef ribs and marinade in a plastic bag turning to coat. Close bag securely and marinate in refrigerator for 6 hours, turning occasionally
- Remove ribs from marinade. Place ribs over oiled grate with grill on high heat. Grill 6 to 8 minutes. Turn ribs over, brush with reserved marinade; continue cooking 6 to 8 minutes or until desired degree of doneness
- Remove green onions from ice water and place on grill for a couple of minutes
- Serve ribs garnished with basil or cilantro on a bed of mango coleslaw
Prepare Mango Coleslaw
- In a bowl, whisk together the fish sauce, vinegar, sugar, and chili flakes
- Add cabbage, mango, spring onions, mint, and Thai basil. Toss together and season with salt and pepper. Set aside for 15 minutes (best if refrigerated 1-2 hours)