3 1/2 lb boneless beef short ribs*
20 oz canned pineapple rings in juice
1 kiwi, halved
marinade:
1/2 cup soy sauce
1/2 cup teriyaki sauce
1/3 cup ponzu sauce
1/4 cup light brown sugar
3 tablespoons chili garlic sauce
2 tablespoons ginger juice
2 tablespoons sesame oil
Directions:
Rub the meat on all sides with the kiwi. Discard the kiwi. Place the meat and all remaining ingredients in a resealable bag or marinating container and refrigerate for 24 hrs. Prep your grill. Place a foil tray filled with water in the grill. Arrange the coals around the tray. Place the beef over the pan and cook slow and low for about 1 hr-90 minutes or until fully cooked and tender.
*If you use bone-in, use about 5 lbs.
Sounds good!
ReplyDeleteI'm inspired to try this for my family.
Wonder if unripe papaya can do the trick as well? I've heard about the meat tenderizing effect of papaya - but the Kiwi tip is new for me.
One person tried using unripe papaya on steak, and wrote about it in one of the forums. She ended up with mush. I guess it's tenderizing effect can be TOO potent.
I guess I'll stick to your kiwi tip!
Thanks for posting!
Hi, I am from Australia and subscribe to your blog...I think it is wonderful. I would love to make this recipe but need a little help with a couple of ingredients. What is ponzu sauce? Also when you refer to kiwi is that a kiwi fruit?
ReplyDeletethanks so much.
Warm regrads
Angela
Angela,
ReplyDeleteYes, kiwifruit. Ponzu sauce is a Japanese citrusy soy sauce.
Thanks so much,
ReplyDeleteAngela
looks fabulous! amazingly enough, I have everything for this in my pantry but for the ribs and kiwi. Before I begin...did I miss what the recipe calls to do with the pineapple? Thanks for another great idea!
ReplyDelete