Teriyaki Grilled Beef Ribs

Teriyaki Grilled Beef Ribs

I’ve always loved the deep, savory flavor of Teriyaki Grilled Beef Ribs, a recipe that has quickly become a favorite in my household. The sweet and salty teriyaki marinade, combined with the smoky aroma of the grill, creates a dish that’s simply irresistible. Each time I prepare Teriyaki Grilled Beef Ribs, I’m reminded of how food can bring people together. Whether it’s for a casual summer BBQ or a special family dinner, these ribs never fail to impress. The combination of rich Japanese flavors and the tender, juicy beef makes this dish a hit every time.

The Perfect Marinade

The magic of Teriyaki Grilled Beef Ribs lies in the marinade. I start by mixing soy sauce, sake, mirin, brown sugar, ginger, scallions, and a hint of turmeric. This blend not only tenderizes the beef but also infuses it with a depth of flavor that’s both complex and comforting. I like to marinate the beef ribs for at least four hours, but if time permits, letting them sit overnight makes a world of difference. The next day, the ribs are ready to hit the grill, already bursting with the rich, umami taste of the teriyaki sauce.

Grilling to Perfection

Grilling the Teriyaki Grilled Beef Ribs is where the fun really begins. I preheat my charcoal grill to high heat, making sure the coals are glowing and ready. When the ribs hit the grill, the sizzle and aroma are simply mouthwatering. I cook them for just a few minutes on each side, basting with any leftover marinade for that extra layer of flavor. The key is to get a nice caramelization on the outside while keeping the inside tender and juicy. It’s a quick process, but the results are nothing short of spectacular.

A Meal to Remember

Serving Teriyaki Grilled Beef Ribs is always a moment of pride. The ribs come off the grill glistening with that beautiful teriyaki glaze, ready to be devoured. I like to serve them with a side of steamed rice and a fresh, crunchy coleslaw, garnished with chopped green onions and cilantro. The combination of flavors and textures is just perfect, making every bite a delightful experience. Whether it’s a casual gathering or a special occasion, these ribs always leave a lasting impression. The memories we create around the table, enjoying these Teriyaki Grilled Beef Ribs, are what makes this dish truly special.

Chef’s Notes- Teriyaki Grilled Beef Ribs

• Marinating Time: For the most flavorful ribs, allow the meat to marinate for the full 12 hours. This extended marination helps the flavors penetrate deeply into the beef, resulting in a more robust taste.
• Grill Preparation: Make sure your grill is preheated to high heat and the coals are glowing before adding the ribs. High heat is crucial for achieving that perfect caramelized crust on the meat.
• Basting Technique: While grilling, baste the ribs with the leftover marinade frequently. This not only adds extra moisture but also intensifies the teriyaki flavor, creating a glossy, appetizing finish.
• Resting the Meat: After grilling, let the ribs rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
• Alternative Cooking Methods: If you don’t have a charcoal grill, these ribs can also be cooked on a gas grill or broiled in the oven. Just be sure to adjust the cooking time accordingly to avoid overcooking.

Teriyaki Grilled Beef Ribs

Recipe by Kimmy

Course: Main CourseCuisine: Japanese, KoreanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

624

kcal

Resting Time

4

hours 

Total time

4

hours 

15

minutes

Get ready to elevate your grilling game with these Teriyaki Grilled Beef Ribs! This recipe combines the rich flavors of a classic Japanese teriyaki marinade with succulent beef ribs, creating a mouthwatering dish that’s perfect for any occasion. Serve with rice and coleslaw, and garnish with green onions and cilantro for an unforgettable meal. Inspired by the techniques of top chefs, this recipe is both simple and delicious.

Ingredients

• Marinade

• 1/2 cup soy sauce

• 1/2 cup rice wine (sake)

• 1/3 cup sweet rice wine (mirin)

• 1/4 cup packed light brown sugar

• 2 tsp freshly grated ginger

• 2 tbsp finely chopped scallions

• 1 tsp ground turmeric

• Beef

• 2 pounds flanken-cut beef short ribs

• Alternative Ingredients:

• Soy Sauce: Tamari for gluten-free

• Sake: Dry white wine or apple juice non-alcoholic

• Mirin: Honey mixed with water for sweetness

• Brown Sugar: Coconut sugar or maple syrup for different sweetness

• Beef Short Ribs: Pork ribs or chicken thighs for different protein

• Alternative Ingredients:

• Soy Sauce: Tamari for gluten-free

• Sake: Dry white wine or apple juice non-alcoholic

• Mirin: Honey mixed with water for sweetness

• Brown Sugar: Coconut sugar or maple syrup for different sweetness

• Beef Short Ribs: Pork ribs or chicken thighs for different protein

Directions

• Marinade Preparation – In a large mixing bowl, combine soy sauce, rice wine (sake), sweet rice wine (mirin), light brown sugar, freshly grated ginger, finely chopped scallions, and ground turmeric. Whisk until all ingredients are well blended.
• Marinating the Beef – Add the flanken-cut beef short ribs to the bowl and toss until each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to 12 hours for maximum flavor infusion.
• Prepping the Grill – Preheat your charcoal grill to high heat. Ensure the coals are glowing and any flames have died down before placing the meat on the grill.
• Grilling the Ribs – Remove the marinated beef ribs from the refrigerator and place them on the hot grill. Cook for about 2 to 3 minutes per side until slightly caramelized and just cooked through. Use any remaining marinade to baste the meat while grilling for extra flavor.
• Serving – Once grilled to perfection, serve immediately. Spoon or brush any accumulated juices from the plate over the ribs for added moisture and flavor.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons
• charcoal grill

Nutrition Facts

• Calories: 624kcal
• Fat: 42g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 1600mg
• Potassium: 500mg
• Carbohydrates: 24g
• Fiber: 0g
• Sugar: 20g
• Protein: 24g
• Vitamin A: 2IU
• Vitamin C: 4mg
• Calcium: 4mg
• Iron: 15mg

FAQs- Teriyaki Grilled Beef Ribs

Can I use a different cut of meat instead of beef short ribs?

Yes, you can substitute beef short ribs with pork ribs, chicken thighs, or even tofu for a vegetarian option. Adjust the cooking time accordingly, as different proteins will cook at different rates.

How do I make this recipe gluten-free?

To make this recipe gluten-free, use tamari instead of soy sauce. Ensure all other ingredients, such as the mirin and sake, are also labeled gluten-free.

Can I make the marinade in advance?

Absolutely! The marinade can be made up to 2 days in advance and stored in the refrigerator. This can help save time on the day you plan to cook.

What if I don’t have a charcoal grill?

If you don’t have a charcoal grill, you can use a gas grill or broil the ribs in your oven. When using the oven, place the ribs on a broiler pan about 4-6 inches from the heat source and broil for about 3-4 minutes per side.

Can I freeze the marinated ribs for later use?

Yes, you can freeze the marinated ribs for up to 3 months. Just be sure to thaw them completely in the refrigerator before grilling. This is a great way to have a ready-to-cook meal on hand for busy nights.