© Con Poulos
Active Time
N/A
Total Time
1 HR
Yield
Serves : 4

Cooks often braise short ribs, but here, the rich ribs are marinated in a mix of apple juice, lemon juice and soy sauce, then grilled until charred on the outside and medium-rare within. Slideshow: More Rib Recipes

How to Make It

Step 1    Prepare the Ribs

In a medium bowl, combine the apple juice, soy sauce, lemon juice, scallions, garlic, ginger and sesame oil. Put the short ribs in a large resealable plastic bag and pour the marinade into the bag. Seal the bag and transfer it to a metal baking pan. Refrigerate for at least 4 hours and up to 24 hours.

Step 2    Make the Sauce

In a small skillet, heat the canola oil. Add the shallots, season with salt and cook over moderately high heat, stirring a few times, until lightly golden and softened, about 5 minutes. Transfer to a small bowl and let cool slightly.

Step 3    Make the Sauce

In a blender or mini food processor, combine the cooked shallots with the garlic, scallions, miso, gochujang, vinegar, sesame oil and sugar and process to a smooth puree. Season the sauce with salt and transfer to a small bowl.

Step 4    Make the Sauce

An hour before cooking, remove the marinated ribs from the refrigerator and let stand at room temperature.

Step 5    Make the Sauce

Light a grill or preheat a grill pan. Remove the ribs from the marinade, scraping off any excess. Grill the ribs over moderately high heat, turning occasionally, until medium-rare, about 20 minutes. Let rest for 10 minutes, then thinly slice across the grain. Serve the ribs with the sauce and the sliced apple.

Suggested Pairing

Syrah's generous fruit is sublime with these delicious ribs. Try a Syrah from Santa Barbara.

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