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Short Ribs & Shoshito Peppers

Short Ribs & Shoshito Peppers

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.

Click here to watch how to make this recipe.

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Ingredients

Ribs

1
kiwi, roughly chopped
1
small onion, roughly chopped
3
cloves garlic, peeled
1 1-inch-x-2-inch
piece fresh ginger, roughly chopped
¼
cup soy sauce
¼
cup canola oil
2
Tbsp rice wine vinegar
1
tsp honey
½
tsp sesame oil
3
lb(s) Miami-style beef short ribs
2
Tbsp green onions, thinly sliced

Peppers

250
g shoshito peppers
1
Tbsp canola oil
½
tsp kosher salt
½
tsp fresh pepper
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Directions

Step 1

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.

Step 2

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.

Step 3

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.

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