Jordan is a husband and father of 2 daughters, living in San Clemente, California where it is summertime all year! Though he is not a professional chef, his wife is convinced otherwise! Jordan has always enjoyed the process of the cooking, BBQ, the more complicated and intricate, the better. He’s always up for a challenge in the kitchen or behind the grill.
4-6 pounds – Beef flanken ribs, or Korean short ribs
1 kiwi (peeled) + 2 TB of water, blended
½ cup Head Country Bar-B-Q Sauce, Chipotle
⅓ cup ponzu sauce
½ tsp Korean chili flakes or Sambal
2 cloves garlic, sliced
2 Tbsp white sugar
Pinch of kosher salt and freshly ground black pepper
3 green onions, sliced in 3” pieces
In a large bowl, mix all marinade ingredients together.
Place short ribs in a glass baking dish. Add marinade to ribs and thoroughly coat each one. Reserve ½ cup of marinade for basting at the end.
Cover and refrigerate for 4-6 hours. Before grilling, remove any excess marinade from the ribs.
Grill 3-5 minutes per side over direct high heat, until medium rare.
Garnish with sesame seeds and thinly sliced green onion and serve with grilled pineapple or coconut rice.
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