Grilled Kiwi and Chili-Rubbed Short Ribs recipe

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Ingredients

1 kiwifruit, halved
2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
For the Chili Rub:
1 tablespoon ancho chili powder
1 tablespoon white sugar
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste

Nutrition Info

495 calories
carbohydrate: 7.1 g
cholesterol: 93.1 mg
fat: 41.7 g
fiber: 0.9 g
protein: 21.8 g
saturatedFat: 17.6 g
servingSize: -
sodium: 1490.7 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight.

  2. Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well.

  3. Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs.

  4. Preheat a grill for medium heat. Cook short ribs, turning a few times, until deeply caramelized with dark grill marks, 2 to 3 minutes per side.

Recipe Yield

2 pounds

Recipe Note

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi's enzymatic magic, that's all we need. Unlike some tropical fruit marinades, kiwi doesn't turn the meat into mush, and provides a nice, slightly sweet and acidic base for our ancho chili rub. Finish with a sprinkling of green onions and a side of barbecue sauce and potato salad.

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