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Ingredients
Sticky Beef Short Rib Glaze
¾ cup hoisin sauce
¼ cup sweet rice vinegar
¼ cup soy sauce
1 lemon, zested and juiced
1-2 tsp chili crunch or sambal Oelek chili sauce
2-inch knob of fresh ginger minced, about 1 tbsp
6 cloves fresh garlic minced
1 green onion minced
½ cup chopped fresh herbs, a mix or a single of your favorite herbs (dill, cilantro, parsley, rosemary, thyme)
Pinch black pepper
½ tsp sesame seeds
½ tsp sesame oil
8 pieces beef short ribs, cut 1/4 -1/2 inch thick, about 2 lbs.
2 tbsp steak spice
1 cup dark beer like a stout or porter
Instructions
Get a big bowl. Mix all of the sauce ingredients, stirring until well mixed. Separate ½ cup of marinade and set aside for basting.
Pat the short ribs dry of any excess packaging moisture. Season short ribs all over with a little steak spice. Place seasoned ribs into the sauce
Add ½ cup of stout beer. Stick your hands in there and mix em up well. Cover, and refrigerate for a few hours.
Have a beer.
Fire up the grill, nice n hot (550-650 degrees F).
Remove short ribs from marinade and brush off as much of the marinade as possible. Discard excess marinade.
Once the grill is hot, grill the short ribs for 2 to 3 minutes on one side, with the lid open until lightly charred and crisp, flip over and continue to grill for another 2 to 3 minutes, basting with reserved sauce.
Move grilled short ribs to an indirect part of the grill. Baste with more sauce, drizzle with some stout, close lid and cook for 5 to 6 minutes until sticky.
Remove from grill.
Dive in, eat with your hands, get sticky!
Serves 2 to 4
