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Asian Style Grilled Beef Short Ribs

It’s Tina the Grilla Girl! Today I’m gonna show you how to make the dish that won me 2nd place in the Fire & Ice Championships at World Food Championships.


  • 2-3 ribs per person
  • 6 TBSP hoisin sauce
  • 2 TBSP sesame seed oil
  • 4 TBSP soy sauce (full sodium)
  • 1/2 c brown sugar
  • 4 oz mirin
  • 4 TBSP rice vinegar (seasoned)
  • 1 apple (Granny Smith, Fuji, Braeburn, or Honeycrisp)
  • 1 knob of ginger
  • 3 tangerines
  • 3 cloves of garlic
  • 2 TBSP maraschino cherry juice
  • 1 TBSP red pepper flakes (1 TSP if you don't like it so spicy)

Salad Components

  • 1/2 head of napa cabbage (finely shredded)
  • 1 carrot (grated)
  • 4-5 small sweet peppers
  • handful of sugar snap peas
  • juice of 2 tangerines
  • 1 apple (Granny Smith, Fuji, Braeburn, or Honeycrisp)
  • pinch of red pepper flakes (optional)

Salad Dressing

  • 1 small piece of ginger
  • 1 small clove of garlic
  • juice of 1 tangerine
  • 4 TBSP rice vinegar
  • 1 TBSP mirin
  • 1/2 TBSP sesame oil
  • large pinch of white sugar
  • pinch of salt


So what you’re going to start with is I would say 2 to 3 minimum of the ribs per person. And I’m making a beef short rib that’s crosscut which is often called flanking cut some people call them Asian cut or just crosscut. I know many of you have fixed ribs before beef and pork but I want to make sure that y’all know this membrane that’s on your rib should be removed. When you grill these this just does not tenderize. So I’m basically just going to take a knife and remove it as thin as possible.

Alright, let’s marinate those cross-cut ribs. I’ve already got mine in the vacuum-sealed bag here or they only have to marinate for about an hour. I’ve got 16 ribs in here with the marinade pop them in the fridge for an hour. If you choose not to vacuum seal or don’t have a vacuum sealer no big deal. Put them in a casserole dish or on a sheet pan, pour the marinade over them, pop them in the fridge. I would give them at least 6 hours. If you need to do it overnight because you got to go to work no problem.

So let’s go over the list of ingredients. I took each one of these ingredients, popped them in a blender, blended it up, poured it over the ribs, and vacuum-sealed it. So it’s pretty easy. So let’s start with the ingredients. Here’s my hoisin sauce. I’m gonna use 6 tablespoons of hoisin sauce. I’m going to use 2 tablespoons of sesame seed oil. I’m going to use 4 tablespoons of soy sauce. I suggest that you use the full sodium because we’re not gonna add any salt to this marinade and I prefer this particular brand I think it gives a really nice richness to the meat. I’m also gonna use a half a cup of brown sugar, then red pepper flakes. I put a tablespoon of mine cuz I like them spicy. If you don’t like very spicy, just use a teaspoon. Then we’re gonna use mirin. This is the sweet rice wine and we’re gonna use four ounces. Again I’m pouring all of this straight into the blender. Then we’re gonna use four tablespoons of the rice vinegar. I used the seasoned. They have both unseasoned and seasoned. The season has some salt added. Again, we don’t add any additional salt to this dish so please find seasoned. Next thing: we’ve chopped the apples. We use a Granny Smith and a Fuji or a Braeburn or a Honey Crisp. You peeled them, kind of chop them up roughly, throw them in your blender. Then I used a finger knob of ginger I’ll peel the ginger about as big as my finger couple inches long and peeled it chopped it in some pieces, and threw it in the blender. Then I have three tangerines. I halved them, squeezed the juice in, and I threw one of the Tangerines right in it. Garlic: I took 3 cloves, peeled them, popped them in the blender.

Secret ingredient: maraschino cherry juice. I know it’s crazy but I put 2 tablespoons of maraschino cherry juice. It gives just a little depth of flavor and give some nice color to the ribs. Save the rest for Shirley Temples for the kids. So again all of that is put right into the blender, pureed it up, poured it over my meat, and vacuum-sealed it. Again, if you don’t want to use a vacuum sealer, or don’t have one, lay all your flank and ribs across on your sheet pan, pour the marinade over, cover it with some saran wrap, pop it in the fridge for 6 hours or when you get home from work.

Then what we’re gonna do crank up the Grill, show you how it’s done. I serve the Asian style cross-cut ribs over a homemade Asian salad. You can get great quality in a bag in the produce section but I prefer to make my own. So the recipe is I finely shredded about a half a head of napa cabbage. Don’t use regular cabbage, it’s way too strong for this dish. I gratedd one carrot, added it to the bowl, I bought some of the tiny sweet peppers and matchstick cut them (four or five). Put in beautiful color and a nice sweetness. And then I used a sugar snap peas instead of Asian snow peas because I like the sweetness and the crunch. I also matchstick cut them, toss them in. I chopped either a Granny Smith or a Fuji, those are my favorites, into kind of a small dice, and I tossed them in the juice of two tangerines so they won’t turn. And it also adds flavor.

Now for the dressing. Doesn’t look like a lot but it’s very very potent. In my trusty Bullet Blender I added one small piece, about the size of say of a nickel, of fresh ginger. I would kind of cut this in a few pieces. One small clove of crushed, peeled garlic. Crush it with your knife first — it actually makes the flavors release a little better. The juice of another tangerine, four tablespoons of your rice vinegar, one tablespoon of your mirin, a half a teaspoon of sesame oil (this is potent stuff it doesn’t take a lot) and a large pinch of white sugar and salt. I put it in my blender. Nobody makes a little bit but again this will season the entire bowl.

So I’ll pour this in the slaw along with my apples I liked a little spice so I’m going to toss a little of my red pepper flakes. Toss it up. Looks pretty, has a nice contrasting flavor with the sweetness of the ribs.

So it looks like it’s about time for me to pull the ribs off the grill and then we’ll get ready to eat. I have turned the Grilla on for 375 and I’m using apple pellets because you know I used apple inside this marinade so I’m just trying to infuse the flavors. You’ll have to stay out here while these are cooking because they’re about an 8-minute cook. 375 in one direction. I like grill marks so I will turn them. I’ll let them wait another two, three minutes and then I’ll flip them over and do the same. Let these rest about three to five minutes before serving. All right here’s our finished dish. I topped it with some toasted sesame seeds. Y’all enjoy!

What Is a Beef Short Rib?

You might be new to smoking short ribs, or you might be a pro at tossing racks on the Grilla. But do you know what makes a short rib short?

The name “short ribs” comes from the fact that the bone surrounding the meat tends to be from the shorter or smaller portion of the rib cage. Many grilling enthusiasts prefer short ribs to other types of ribs, although you can feel free to experiment with your favorite beef or even pork ribs to create Asian short ribs.

Our Asian style short ribs are perfect for lunch, dinner or your next family barbecue.

Swap-Outs and Substitutes for Our Asian Short Ribs Recipe

You might lean toward a paleo or low-fat diet. That doesn’t mean you should have to compromise when it comes to great flavor. Whatever your fancy, you can substitute several ingredients to make this Asian style short ribs recipe work for your lifestyle. As long as you can eat meat-based protein, why not try these swaps?

For Paleo Diets

Paleo diets tend to focus on using whole foods that were available to our ancestors. To align this recipe with your paleo eating habits, replace sugar with honey and go light on the salt. You’ll probably want to make all your own sauces, too, to keep the ingredients compatible with paleo guidelines.

For Low-Carb Diets

Here’s some great news. This Asian style beef ribs recipe doesn’t need many tweaks to make it low-carb. The only low-sugar switches you might want to consider are taking out the cherry juice or reducing the amount of sweet apples or tangerines.

For Low-Sodium Diets

Trying to curb your salt intake? You’ll notice this recipe makes use of several Asian sauces that contain sodium. Look for low-sodium alternatives in your grocery store so you can get the full-flavored taste without as much saltiness.

For Mediterranean Diets

Our Asian beef short ribs recipe is ideal if you’re going for a heart-healthy Mediterranean diet. Just be sure that you’re not eating too many short ribs so you don’t power through your lean protein allowance for the day. Instead, savor two or three short ribs paired with plant-based side dishes and whole grains.

Of course, no matter what or how you eat, you’re free to play around with the ingredients and wood pellet types to create your own signature short ribs masterpiece!

Referenced Products

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Holland, Michigan 49423