Kardea Brown’s Sweet and Sour Short Ribs | Delicious Miss Brown | Food Network

Kardea’s Sweet and Sour Short Ribs are the perfect dish to fire up on your grill this summer!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Sweet and Sour Short Ribs
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 3 hr 25 min (includes marinating time)
Active: 25 min
Yield: 2 to 4 servings

Ingredients

1/2 cup soy sauce
1/2 cup firmly packed light brown sugar
1/3 cup mirin
1 tablespoon chili oil
1 tablespoon dark sesame oil
1 tablespoon fish sauce
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and minced
1 1/2 pounds Korean-style short ribs (thinly sliced beef chuck, flanken-cut; 1/2 inch thick)
2 green onions, thinly sliced
1 teaspoon sesame seeds

Directions

Special equipment: a grill

Whisk together the soy sauce, brown sugar, mirin, chili oil, sesame oil, fish sauce, garlic, ginger and 1/4 cup water. Place the short ribs in a shallow dish or large resealable plastic bag. Add the marinade and turn to coat. Cover or seal and refrigerate for at least 2 hours and up to overnight.

Remove the ribs from the refrigerator and let come to room temperature. Drain and discard the marinade.

Meanwhile, preheat the grill to medium-high heat (400 degrees F).

Grill the ribs, covered with the grill lid, until browned and to desired doneness, 4 to 5 minutes on each side. Remove the ribs from the grill to a serving platter. Sprinkle with the green onions and sesame seeds before serving.

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Kardea Brown’s Sweet and Sour Short Ribs | Delicious Miss Brown | Food Network

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