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.
Directions for: Short Ribs & Shoshito Peppers
Ingredients
Ribs1 kiwi, roughly chopped
1 small onion, roughly chopped
3 cloves garlic, peeled
1 1-inch-x-2-inch piece fresh ginger, roughly chopped
cup soy sauce
cup canola oil
2 Tbsp rice wine vinegar
1 tsp honey
tsp sesame oil
3 lb(s) Miami-style beef short ribs
2 Tbsp green onions, thinly sliced
Peppers250 g shoshito peppers
1 Tbsp canola oil
tsp kosher salt
tsp fresh pepper
Directions
Ribs1. Combine kiwi with onion, garlic, ginger, soy sauce, canola oil, vinegar, honey and sesame oil in a blender. Place ribs into a 9x13-in baking dish. Pour marinade over ribs, stirring to coat. Let marinate, in refrigerator, for at least 2 hours, but preferably overnight.
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.
Peppers1. 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.
Source and Credits
Courtesy of Food Network Canada
Video
See more: Asian, Beef, Fruit, Great Canadian Cookbook, Grill, Main, Summer, Vegetables