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Sriracha Short Rib Snacks

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INGREDIENTS

Serves: 8 to 10

For the marinade:

  • 1⁄2 cup ketchup
  • 1⁄4- to 1⁄2 cup sriracha sauce
  • 1⁄4 cup lite soy sauce
  • 1⁄4 cup honey
  • 2 tablespoon red wine vinegar

FOR THE RIBS:

  • 5 pounds flanken-cut beef short ribs, 1⁄2-inch thick
  • Kosher salt and ground black pepper, for seasoning
  • Toasted sesame seeds, for garnish
  • Snipped chives or thinly sliced scallions, for garnish

METHOD

  1. Place ribs in a shallow container or re-sealable plastic bag. Stir together the remaining ingredients and pour over ribs making sure all the ribs are coated.

  2. Cover or seal and marinate in the refrigerator for at least 4 hours, but better if overnight.

  3. Remove ribs from marinade and scrape away most of the marinade from the ribs.

  4. Season with salt and pepper.

  5. Grill over medium-high heat for 4 minutes per side.

  6. Remove from heat and rest a couple minutes before cutting between the bones for individual pieces.

  7. Garnish with toasted sesame seeds and snipped chives.

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