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Asian Marinated Short Ribs w/Asian Apple Slaw

What started out Asian inspired took an Hawaiian twist with a brown sugar and cinnamon grilled pineapple.

This dish is light, and not heavy at all. Adding granny smith apples and soy sauce changed a simple coleslaw to Asian with just a few ingredients.

Short Ribs w/ Ginger Soy Marinade & Asian Apple Slaw


For the Short Ribs

4 lbs Beef Short Ribs
1/3 cup grape seed oil or light olive oil
3 Tbsp light brown sugar
2 1/2 Tbsp reduce sodium soy sauce
1 tsp Sesame Oil
2 minced garlic cloves
1″ Fresh Ginger – coarsely grated or optional Substitute 1 tsp ground ginger

Asian Marinade

For the Asian Apple Slaw

1/2 cup mayonnaise
1 tsp reduced sodium soy sauce
2 tsp white sugar
1 tsp apple cider vinegar
1/2 tbsp fresh ginger grated or 1/2 teaspoon powder ginger
2 green onions chopped
1 Whole granny smith apple Julienne
1/4 cup grated carrots or 1/2 cup carrot Julienne
1/2 cup shredded red cabbage
2 cups shredded green cabbage
Mix first five ingredients in a small bowl, refrigerate Chop remaining ingredients and place into large bowl, add dressing, refrigerate at least 30 minutes before serving.

Asian Apple Slaw


For the ribs

Rinse and pat dry short ribs.

Combine all marinade ingredients together except soy sauce last and stir until brown sugar has dissolve. The oil will separate slightly. Don’t worry, everything will emulsify when you add the soy sauce.

Lay ribs in a flat container or ziplock bag, add marinade and toss carefully to coat ribs. Marinate for at least 30 minutes.

Short Ribs in marinade

Heat grill to high then drop to med-high heat on lower rack. give a good sear on each side 3-5 minutes. Once you have a good sear take ribs and keep warm on top rack, while grilling more short ribs.

Half way through grilling process

Short ribs can also be served with steamed white rice, and/or grilled pineapple .

Grilled Pineapple

Optional; Grilled Pineapple

To make grilled pineapple. Cut a whole pineapple into rounds or spears and place into large bowl. In another bowl mix 1/2 cup brown sugar and 1 tsp cinnamon. coat pineapple and refrigerate for 30 minutes. Clean off grille after your done with the short ribs. Make sure to clean grill of any fat residue. Place pineapple on lower rack turn over every five minutes or so until caramelized to your preference.

Asian Marinade short ribs with apple slaw, grilled pineapple and steamed white rice.


About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

5 responses »

  1. Reblogged this on Dishing it out with Clarissa and commented:

    A great dish for you to grill this weekend. The Asian Apple Slaw has both sweet and spicy flavors, and you can pump up the heat if you desire.


  2. I was craving the cannoli from your last post when I suddenly spotted the words “short ribs” – you’re killing me! I’m not even hungry and yet I am! I’m also a ginger freak. I have to make this this weekend!


  3. LJ,
    The apple slaw is soooo good, you can add a dash of Cirracha to spice it up a bit! Yum!



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