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, when making this recipe for Sriracha Marinade.  We are totally digging on it.

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?



Recipe:  Sriracha Marinade

** made entirely by taste


  • canola oil
  • sesame oil
  • soy sauce
  • fresh ginger, peeled and grated
  • sriracha

How To:

  1. I make this marinade by taste following this procedure
  2. In a large ziploc bag or big ceramic mixing bowl pour a small amount of canola oil
  3. Add sesame oil
  4. Add soy sauce
  5. Add zested fresh ginger
  6. Add sriracha
  7. Mix
  8. Taste
  9. Adjust to your liking
  10. Add meat of choice
  11. Marinate for at least 3 hours or longer
  12. Cook meat according to directions
  13. Baste with remaining marinade
  14. Serve
  15. Eat


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