Short ribs are available year round so why do I only make them in the summer months? I love them, I should be making them year round. Now I cannot blame it on the balmy sunny summer weather for peaking this interest in me as we live in San Francisco. I really should be making these more often as they are amazingly delicious. Slightly spicy. Slightly sweet. And a little bit zippy thanks to the addition of fresh ginger.
I am going to apologize immediately for the recipe as it is made by taste. I don’t measure anything, I just pour, mix and pour a little bit more. We prefer them a little spicier so I add a lot of sriracha as well we love ginger so I go a little heavy on that. I feel the longer you marinate them the better, so allow at least 3 hours if not overnight. Then fire up the grill and cook them to perfection. These ribs are perfect served with grilled white corn or a hearty green salad. No matter what you serve with them you are going to love sinking your teeth into their meaty and juicy goodness.
Enjoy! Have a safe and memorable long weekend!
What will you be grilling this Memorial Day Weekend?
ps… recipes are below. Having problems with google docs & PDFs … no pretty pictures but the recipes are there. Will try to fixed next week!
Ingredients
- *this marinade is made by taste
- canola oil
- sesame oil
- soy sauce
- fresh ginger, peeled & grated
- sriracha
Directions
- • I make this marinade by taste following this procedure
- In a large ziploc bag or big ceramic mixing bowl pour a small amount of canola oil •
- Add sesame oil, soy sauce, zested fresh ginger and sriracha
- Mix, taste and adjust according to your tastebuds.
- Add meat of choice
- Marinate for at least 3 hours or longer
- Cook meat according to directions
- Baste with remaining marinade
- Serve
- Eat
She cooks. He devours. Culinary capers in an urban kitchen in West Oakland. Other half of Chez Us can be found @laudalino on Twitter. 
Those look irresistible! Siracha sauce is wonderful…
Cheers,
Rosa
Man you’re making me hungry. I can almost taste em.
Great photos btw.
I’ve seen but never made Siracha sauce. I like the photos….makes me long for real summer here in the Netherlands (after a weekend of rain!)
These look great — how long do they take to grill? I’ve always cooked beef short ribs low and slow to melt the connective tissue — do you do the same on the grill?
Um, can you move to the East-Coast? Please???? It would be so much fun to trade baked good with each other. And I’d make you tons of cake for simple meals like this! Oh. Am I drooling. Great post! And the photos are absolutely amazing!
Why can’t you just post the recipe here with your pictures? It’s baffling that you have to try to access it through a link to a link and then wind up having to set up a google account to get the recipe.