MEXICAN KALBI – GRILLED SHORT RIBS

BBQ Junkie’s MEXICAN KALBI – GRILLED SHORT RIBS

  • Number of people: 2–3
  • Prep time: 15 minutes
  • Marinating: 6–8 hours
  • Prep time: 6 minutes
  • Rest time: 5 minutes

What do you need?

Ingredients (for 4 persons):

  • 500 grams of Kalbi Short Ribs
  • 10 grams of cilantro (fresh)
  • 1 Spring Onion
  • 1 lime

For the marinade

  • 1 Orange
  • 1 lime
  • 20 grams of cilantro (fresh)
  • 2 cloves of garlic
  • 2 tablespoons olive oil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of oregano (dried)
  • 2 teaspoons of chipotle in adobo
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon freshly ground black pepper

Also required:

Preparation

Take the food processor and pour the orange and lime juice into it. Add the remaining ingredients and blend everything into a marinade.

Now remove the Kalbi short ribs from the packaging and place them in a resealable bag. Pour the marinade over them, squeeze as much air out of the bag as possible, and seal the bag.

Rub the marinade into the meat a little, then place the bag in the refrigerator to marinate for 6 to 8 hours. Turn the bag over every few hours and rub the marinade into the meat again.

Has it marinated long enough? Then fire up the BBQ and set it to direct heat at a temperature of about 230 degrees. Place the cast-iron half-moon grill on the BBQ and let it heat up as well.

In the meantime, take the short ribs out of the refrigerator and grab the BBQ roasting pan. Remove the short ribs from the marinade and place them on the rack in the roasting pan so the excess marinade can drip off.

Is the BBQ up to temperature and your cast-iron grate hot? Then place the short ribs on the grate and close the lid on the BBQ.

Grill the short ribs for 3 minutes, then flip the meat over. Close the lid on the BBQ again and grill the Kalbi for another 3 minutes.

Next, remove the Mexican grilled short ribs from the BBQ and place them on a serving board. Let them rest there for 5 minutes while you chop the remaining cilantro, slice the green onion into thin rings, and cut the lime into wedges.

Garnish the short ribs with cilantro, green onions, and lime wedges, and serve immediately. Enjoy your meal!

Grill Fanatics: What You’ll Need for MEXICAN KALBI – GRILLED SHORT RIBS