You don’t need a barbeque to make these mouth-watering ribs! A grill pan on the stove will do just fine, making these not just a seasonal summer meal but one that can be enjoyed year-round – even in the depths of a Canadian winter.
ingredients
Ribs
Peppers
directions
Combine kiwi with onion, garlic, ginger, soy sauce, canola oil, vinegar, honey and sesame oil in a blender. Place ribs into a 9×13-in baking dish. Pour marinade over ribs, stirring to coat. Let marinate, in refrigerator, for at least 2 hours, but preferably overnight.
Preheat a large grill pan to medium-high. Oil grill, then grill ribs, 5 at a time, until grill marks form, about 3 min per side. Grill in batches until all ribs are cooked, covering finished ribs in tin foil to keep warm.
Toss shoshitos with oil and salt in a large bowl. Season with fresh pepper. Grill, with lid open, until peppers are slightly charred, about 1 min per side. Transfer to plate and serve with lime mayo.