Description
Discover the ultimate beef ribs on the grill marinade—tender, smoky, and packed with flavor. Perfect for backyard BBQs!
Ingredients
Scale
- 2 lb (≈ 900 g) beef short ribs, bone‑in
- 1/4 cup soy sauce
- 2 Tbsp honey
- 2 Tbsp brown sugar, packed
- 1 Tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1/2 tsp kosher salt
- 2 Tbsp olive oil
- 1 tsp apple cider vinegar
- Optional garnish: chopped fresh cilantro or green onions
Instructions
- Prep the ribs: Pat the short ribs dry with paper towels. This helps the marinade cling and creates a better sear.
- Mix the marinade: In a medium bowl, whisk together soy sauce, honey, brown sugar, Dijon mustard, minced garlic, grated ginger, smoked paprika, black pepper, salt, olive oil, and apple cider vinegar until smooth.
- Marinate: Place the ribs in a large zip‑top bag or shallow dish. Pour the marinade over them, ensuring each piece is fully coated. Seal the bag, removing excess air, and refrigerate for at least 4 hours, preferably overnight. Flip the bag once halfway through.
- Pre‑heat the grill: Set up a two‑zone fire—medium‑high direct heat on one side (about 400°F/200°C) and indirect heat on the other. Allow the grill grates to heat for 10 minutes.
- Sear the ribs: Remove ribs from the fridge, letting them sit at room temperature for 20 minutes. Discard excess marinade (reserve a few tablespoons for basting). Place the ribs meat‑side down over direct heat. Grill for 3‑4 minutes until you see nice grill marks.
- Move to indirect heat: Transfer the ribs to the cooler side of the grill, bone side down. Close the lid and cook for 45‑55 minutes, turning every 15 minutes and basting with the reserved marinade. You’ll notice the sauce thickening and turning glossy.
- Check for doneness: The ribs are ready when the internal temperature reaches 190‑200°F (88‑93°C) and the meat pulls away from the bone easily. If you prefer a stickier crust, give them a final 2‑minute blast over direct heat.
- Rest and serve: Transfer the ribs to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice between the bones, sprinkle with fresh cilantro or green onions if desired, and serve immediately.
Notes
- Don’t rush the marinating time. The longer the ribs sit, the deeper the flavor penetration.
- Control flare‑ups. The sugar in honey and brown sugar can cause quick burns; keep a spray bottle of water handy.
- Use a meat thermometer. Consistent internal temperature ensures tenderness without overcooking.
- Finish with a glaze. If you love extra caramelization, brush a thin layer of honey mixed with a pinch of smoked paprika during the last 5 minutes of cooking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Beef recipes
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: beef ribs on the grill marinade