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Sweet-Hot Short Ribs

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ingredients

Short Rib Marinade

1/2 cup Kikkoman Less Sodium Soy Sauce
1/4 cup balsamic vinegar
1/4 cup honey
2 tablespoons Kikkoman Sriracha Hot Chili Sauce
2 tablespoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 tablespoon minced ginger
1 tablespoon minced garlic

 

Twelve 8-ounce boneless short ribs

Sriracha Honey Dipping Sauce 1 cup honey
1/2 cup Kikkoman Sriracha Hot Chili Sauce
1/4 cup Kikkoman Less Sodium Soy Sauce
1/4 cup Kikkoman Aji-Mirin
1/4 cup ground sesame seeds

 

Coconut Pineapple Rice 4 cups water

3 cups coconut milk
4 tablespoons (2 ounces) unsalted butter
4 cups basmati rice, rinsed with cold water until the water runs clear
2 tablespoons Kikkoman Sushi Vinegar
2 tablespoons granulated sugar
1 teaspoon fine sea salt
1 cup 1/4-inch diced fresh pineapple
1/2 cup sweetened coconut flakes

 

Asian Pear Slaw

1 cup peanut oil
1/3 cup Kikkoman Sushi Vinegar
2 tablespoons granulated sugar
1 teaspoon red pepper flakes
6 Asian pears, peeled and julienned

directions

For the marinade and short ribs: Blend all of the marinade ingredients in a nonreactive container with an immersion blender. Put the short ribs in pouches or resealable plastic bags and divide the marinade evenly between the bags. Vacuum seal or remove as much air as possible and refrigerate for 4 to 6 hours.

Remove the steaks from the marinade, blot dry with paper towels, and cover loosely with butcher’s paper or plastic wrap.

Preheat a grill or grill pan over medium-high heat.

For the dipping sauce: Blend all of the dipping sauce ingredients in a nonreactive container with an immersion blender.

For the rice: Combine the water, coconut milk, and butter in a large saucepan over medium-high heat. Bring the liquid to a boil, stir in the rice, cover with a tight-fitting lid, reduce the heat to low and simmer until the water is absorbed, about 20 minutes. Remove from the heat and leave covered for 15 minutes.

To complete: Grill the short ribs to desired doneness and let rest for 10 minutes.

Meanwhile, combine the vinegar, sugar, oil, and red pepper flakes for the slaw, add the pears, and toss to coat.

Pour the rice into a large bowl, fluffing it with a fork, and adding the remaining rice ingredients.

To serve: Slice the short ribs into 1/2-inch medallions and fan the pieces around a spoonful of the dipping sauce on each plate. Add the rice and slaw.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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