While I’ve never had a chance to travel to Asia, I absolutely love all kinds of food from the region. This recipe for short ribs draws inspiration from Thai cooking and uses satay sauce as the base for the marinade. Satay is usually made with coconut milk, peanuts, garlic and spices. It’s an easy marinade that’ll make you devour these short ribs with all their fatty goodness! You’ll want to try it on chicken as well – the peanut, coconut and spice all make for a warm nutty bbq treat.
THAI BBQ SHORT RIBS
- 3 Lbs. Sliced Beef Short Ribs
- 1/2 Cup Prepared Satay BBQ Sauce (available in most grocery stores with Asian foods)
- 2 Cloves Fresh Garlic, Minced
- 4 Tbs. Lite Soy Sauce
- 3 Tbs. Brown Sugar
- 2 Tbs. Toasted Sesame Oil
- 1 Tbs. Fresh Lime Juice
- Pinch Red Pepper Flakes
- In a small bowl, stir together satay bbq sauce and remaining ingredients until smooth and brown sugar dissolves.
- Brush both sides of each short rib with marinade and stack in a 13×9 baking dish.
- Pour any remaining marinade over the short ribs.
- Cover with plastic wrap and marinate in the refrigerator for at least 4 hours.
- Remove from fridge and allow to come to room temperature, about 30 minutes.
- Remove each rib from the baking dish and shake off an excess marinade as you place them on a hot grill. Grill short rib slices over medium heat for 5-7 minutes per side. Flip them several times to avoid burning the marinade.
- Serve immediately.
If you’re a fan of Thai food or this is your first foray into the world of satay, I think you’ll be glad you made this recipe! You can also use the recipe above and substitute an equal amount of peanut butter for the brown sugar and use it as a dipping sauce! The combination of richness, warmth and a hint of sweetness make this delicious on beef and chicken and any time of the year. Dig in!