I’m a Canadian who spent six winters in Florida, where I also met Brian, a New Yorker. Most of the events at the park were catered by me, including the refreshments for our golf group, who gathered twice a week after golf. I attempted the Push Cart Onions that Brian had informed me about with the group. They admired them. This recipe can be modified to your preferences. You can adjust the amount of sugar, add extra hot sauce, etc.
| Prep Time: | 10 mins |
| Cook Time: | 6 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 16 mins |
| Servings: | 6 |
Ingredients
- 2 pounds beef short ribs, cut flanken-style
- 2 tablespoons white sugar
- 2 tablespoons steak seasoning
- ⅓ cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons maple syrup
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
Instructions
- Season short ribs with sugar and steak seasoning; rub over both sides.
- Whisk soy sauce, vinegar, maple syrup, 2 teaspoons cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
- Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
- The cayenne pepper amount has been reduced based on review feedback.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 16 g |
| Saturated Fat | 12 g |
| Sodium | 1754 mg |
| Sugars | 9 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Skipped the red pepper flakes, and was only able to marinate one hour, but these were delicious anyway!
Really unfortunate that All Recipes changes the recipes when you submit them for publication. This should ONLY have 1/2 tspn of cayenne pepper in the whole thing. My apologies to those of you that have blown your pallets with that ridiculous amount of cayenne. We typically use brown sugar, not white in the recipe. And finally, they left out the 2 tbspn worchestershire sauce I typically use for these. Make those modifications and you should be happy with the results.
***** Do NOT follow this recipe.!!! ***** Two tablespoons of cayenne pepper PLUS two additional teaspoons is absolutely INSANE.!
This was awful! First, the idea of having 2 Tbs and 2 tsps of cayenne petter as well as hot red pepper totally overwhelmed the flavors. I actually limited the cayenne to a small Tbs and it was still too much! The rub and marinade did nothing to break down the toughness of the meat, and we couldn’t eat it. Next time I’ll stick with my tried and true Korean recipe.
Excellent! The 2 tablespoons plus 2 teaspoons of cayenne pepper must be a typo though. I like spicy but that would have made these inedible. I only used 2 teaspoons and even that was a bit much so I’d scaled it back to 1 teaspoon next time. You have to remember that the majority of these ribs are bone so you’re not really marinating 2 pounds of meat. Use your own judgement on the amount of spice you put into it. I grilled some and smoked some and they both turned out great!