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.


More from Tailgate Throwdown!
Daily Weather Reports Delivered To You!SIGN UP NOW: Get daily weather reports every morning from meteorologist Steve Baskerville!
CBS Sports Radio RoundupGet your latest sports talk from across the country.

Listen Live