
Recipe
serves: 2 to 3 servings
active time: 30 minutes
total time: 1 hour 30 minutes
preparation: easy
Description
Korean-cut short ribs—which have a lot of surface area to soak up marinade—are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.
Ingredients
Ribs
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One 11.2-ounce bottle Seagram's Escapes® Mango Italian Ice
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1 cup pineapple juice
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1/2 cup lemon juice
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1/2 cup oyster sauce
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1/2 cup soy sauce
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1/4 cup packed brown sugar
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3 tablespoons sriracha
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3 cloves garlic, minced
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2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)
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Vegetable oil, for the grill pan and baking sheet
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Kosher salt and freshly ground black pepper
Pickled Cabbage Slaw
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2 cups thinly sliced cucumber
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2 cups finely shredded napa cabbage
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1/4 cup rice vinegar
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1 tablespoon sriracha
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1 teaspoon fish sauce
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1 teaspoon red pepper flakes
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1/2 teaspoon granulated sugar
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1 mango, thinly sliced
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1/2 small red onion, thinly sliced
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2 cups cooked jasmine rice
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1/4 cup bias-sliced scallions
Directions
For the ribs
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Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
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Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
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Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
For the pickled cabbage slaw
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Add the cucumbers, cabbage, vinegar, sriracha, fish sauce, red pepper flakes, granulated sugar, mango and red onion to a medium bowl and toss to combine.
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Serve the ribs with the salad and rice and garnish with the scallions.
