Grilled Mango-Marinated Short Ribs Recipe Image

Grilled Mango-Marinated Short Ribs



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

  • One 11.2-ounce bottle Seagram's Escapes® Mango Italian Ice

  • 1 cup pineapple juice

  • 1/2 cup lemon juice

  • 1/2 cup oyster sauce

  • 1/2 cup soy sauce

  • 1/4 cup packed brown sugar

  • 3 tablespoons sriracha

  • 3 cloves garlic, minced

  • 2 pounds Korean-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice)

  • Vegetable oil, for the grill pan and baking sheet

  • Kosher salt and freshly ground black pepper

Pickled Cabbage Slaw

  • 2 cups thinly sliced cucumber

  • 2 cups finely shredded napa cabbage

  • 1/4 cup rice vinegar

  • 1 tablespoon sriracha

  • 1 teaspoon fish sauce

  • 1 teaspoon red pepper flakes

  • 1/2 teaspoon granulated sugar

  • 1 mango, thinly sliced

  • 1/2 small red onion, thinly sliced

  • 2 cups cooked jasmine rice

  • 1/4 cup bias-sliced scallions


Directions

For the ribs

  • 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.

  • 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.

  • 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

  • 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.

  • Serve the ribs with the salad and rice and garnish with the scallions.


Photograph of Jordan Andino's Grilled Mango Marinated Short Ribs and Pickled Cabbage Slaw with Seagram's Escapes Italian Ice