Grilled Mango-Marinated Short Ribs

Description

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 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.