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
- 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
- Add soy sauce
- Add zested fresh ginger
- Add sriracha
- Adjust to your liking
- Add meat of choice
- Marinate for at least 3 hours or longer
- Cook meat according to directions
- Baste with remaining marinade