These Sesame Beef Ribs are a show-stopping main course that balances deep savory notes with the rich aroma of toasted sesame. The marinade, featuring soy sauce, rice wine vinegar, and a touch of sugar, penetrates the meat to create an incredibly tender result. Scoring the ribs ensures the flavor reaches the core, while the final grilling step adds a delicious char. Perfect for weekend gatherings or special family dinners, this dish delivers restaurant-quality taste with straightforward preparation. The combination of garlic, mustard, and dark sesame oil provides a complex flavor profile that pairs beautifully with the richness of the beef.
Sesame Beef Ribs
Description
These Sesame Beef Ribs are a show-stopping main course that balances deep savory notes with the rich aroma of toasted sesame. The marinade, featuring soy sauce, rice wine vinegar, and a touch of sugar, penetrates the meat to create an incredibly tender result. Scoring the ribs ensures the flavor reaches the core, while the final grilling step adds a delicious char. Perfect for weekend gatherings or special family dinners, this dish delivers restaurant-quality taste with straightforward preparation. The combination of garlic, mustard, and dark sesame oil provides a complex flavor profile that pairs beautifully with the richness of the beef.Ingredients
Directions
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In a medium bowl, whisk together soy sauce, sesame oil, rice wine vinegar, sesame seeds, sugar, dry mustard, pepper, minced garlic, and chopped green onions to create the marinade.
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Using a sharp knife, score the beef ribs on both sides almost to the bone in a cross-hatch pattern about 1/2 inch apart.
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Place the scored ribs in a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, ensuring they are fully coated.
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Seal the bag or cover the dish and refrigerate for at least 12 hours, turning the ribs several times to ensure even marination.
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Preheat your grill to medium-high heat for direct grilling. Clean the grates thoroughly.
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Remove the ribs from the marinade at least 30 minutes before cooking to bring them closer to room temperature. Reserve the marinade in a small saucepan.
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Bring the reserved marinade to a boil and simmer for 2-3 minutes to kill any bacteria, then set aside for basting.
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Place the ribs on the hot grill. Close the lid and cook for approximately 15 minutes, turning occasionally.
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Baste the ribs frequently with the boiled marinade during the last few minutes of cooking to build a glaze.
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Remove ribs from the grill when the exterior is crispy and charred, and the meat is tender. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350.0kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 10.0g50%
- Cholesterol 80.0mg27%
- Sodium 650.0mg28%
- Total Carbohydrate 12.0g4%
- Dietary Fiber 0.5g2%
- Sugars 8.0g
- Protein 28.0g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety: Always boil unused marinade that has touched raw meat before using it as a sauce to ensure food safety.
Storage: Leftover cooked ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill.
Tip: For extra richness, you can add a tablespoon of brown sugar to the marinade instead of white sugar for a deeper caramelization.
Substitution: If beef short ribs are unavailable, pork spare ribs can be used, though the cooking time may need to be adjusted slightly.
