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!