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Ginger Teriyaki BBQ Short Ribs w/ Asian Zing coleslaw Recipe
I truly love BBQ short ribs, they are full of flavor, easy to pick up and eat, and when you make them on the grill, they have that sweet charred outside that makes your mouth say, “oh momma, that’s good!” With K.C. Masterpiece Ginger Teriyaki Marinade, the ingredients of ginger, garlic, and robust spices in the sauce gives the short ribs a sensational sweet & spicy flavor. The coleslaw is a basic coleslaw blend with the same Ginger Teriyaki marinade mixed in with the dressing. This takes the traditional coleslaw to another level. The fresh crunch of the cabbage and carrots, mixed with the sweet and spicy flavors of the marinade, your friends will surely be impressed by the combination of sweet and savory bbq short ribs and the cool and exciting coleslaw in this tailgating duo.
- 3 lbs of Korean style beef spare ribs (beef chuck, cut 1/2 to 1/3 inch thick across.
- 1 bottle of K.C. Masterpiece Ginger Teriyaki Marinade
- 1 bag of coleslaw mix, 1/4 cup of thinnly sliced green onions, 1 cup of mayonaise, 1/2 cup of Ginger Teriyaki Marinade, 1 TBL of rice vinegar, 1/2 tsp sesame oil, 1/4 cup of light soy sauce
- Gently rinse the ribs off with some cool water and pat dry. Using a gallon size zip lock back, place the spare ribs in the bag, measure out 1 cup of Ginger Teriyaki Marinade, and add the marinade inside the bag. Seal the bag, and gently mix the ribs around inside so they are covered with the marinade. Place the bag in a cooler for 1 hour.
- While the spare ribs are marinating, put the coleslaw mix into a large mixing bowl, add the green onions. In a separate bowl, mix together all the ingredients for the dressing; the mayonaise, the Ginger Teriyaki Marinade, rice wine vinegar, sesame oil, and soy sauce. Stir together until combined evenly. Add the dressing to the coleslaw mix, and toss gently until the cabbage mix is evenly coated with dressing. Keep chilled until use.
- With a gas or charcoal grill, heat the grill to a medium heat, 200-220*. Remove the ribs from the plastic bag, and shake the excess marinade off. Grill the ribs in the center for 5-6 minutes and then rotate 90 degrees. Let them grill for another 5-6 minutes, then turn them over. Let them cook on the other side for 6-7 minutes, then turn them over and stack the ribs away from the center, so they rest on top of each other, on a less hot spot on the grill. Cover the grill with a lid, or cover the ribs with a piece of foil, and let them slow cook for another 10-12 minutes. The ribs will be cooked about medium temperature, and will have a succulent sweet, savory, sticky taste to them. Serve them along side with the coleslaw, and you have an outstanding sweet and savory dish for your tail gating party.
Member recipes are not tested by the CHOW food team.