In addition to adding great flavour, the delicious marinade and long marinating time team up to make these savoury-sweet ribs oh so tender.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Diana Marinade Teriyaki
1/2 cup Diana Sauce Gourmet Honey Garlic BBQ Sauce
1/4 cup mirin (sweet rice wine)
2 Tbsp. sesame oil
2 Tbsp. fresh lime juice
2 cloves garlic, minced
1 Tbsp. grated gingerroot
3 lb. (1.4 kg) thinly sliced Korean beef short ribs
2 green onions, sliced
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How do I make it ?
Whisk all ingredients except ribs and onions until blended; pour over ribs in shallow dish. Refrigerate 24 hours to marinate.
Heat greased barbecue to high heat. Remove ribs from marinade; discard marinade. Grill ribs 4 to 6 min. or until done, turning every 2 min.
Transfer ribs to serving bowl. Sprinkle with onions.
Kraft Kitchen Tips!
Serve with lime wedges for squeezing over the grilled ribs before serving.
Substitute lemon juice for the lime juice and/or 1/4 cup chopped fresh cilantro or chives for the sliced green onions.
Marinate the ribs in large freezer-weight resealable plastic bag instead of the shallow dish. Discard marinade and bag after use.
Ribs can be marinated up to 48 hours before grilling as directed.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4 g
Cholesterol 40 mg
Sodium 560 mg
Carbohydrate 14 g
Fibre 0 g
Sugars 10 g
Protein 15 g
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.