2013′s Week #3 Winner: Carol’s Maui Ribs

By Carol Mackey –
From Barrington, IL


3 lbs. beef short ribs cut about ½ inch across bones (about 12-16 ribs depending on thickness)

½ cup soy sauce

2 tablespoons brown sugar

¼ cup rice vinegar

3 tablespoons sesame oil

¾ cup canola oil

¼ cup white wine

1½ teaspoons garlic, sliced

Green onions, chopped (for garnish)

Toasted sesame seeds (for garnish)



1. Combine all ingredients except ribs and garnish in a bowl and whisk together until well blended

2. Pour into a plastic zip lock and add ribs

3. Refrigerate overnight, turning as needed to coat ribs evenly

4. Prepare barbeque (medium-high)

5. Remove ribs and discard marinade

6. Grill ribs until cooked to medium-rare, about 5-8 minutes per side

7. Mound ribs on platter and garnish with chopped green onions and toasted sesame seeds

Serves 4.


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