Sườn Nướng Sả (Grilled Lemongrass Short Ribs) make for an incredibly flavorful and tasty main course or appetizer. The marinade infuses the meat with the aromatic citrusy flavors of lemongrass and fresh ginger. And the high heat of the grill gives the outside of the ribs a nice char while keeping the inside moist and tender. This dish is unique from other beef rib recipes thanks to the addition of lemongrass, an ingredient commonly used in Southeast Asian cuisines. The tangy, lemon-like flavor brightens up the rich taste of the beef. If you want to add an exciting new recipe to your grilling repertoire this summer, these lemongrass short ribs are a must-try. Read on to learn all about the ingredients, marinade, and grilling process that makes this dish so mouthwateringly delicious.
To make grilled lemongrass short ribs, you will need:
The key to maximizing flavor is letting the short ribs marinate for at least 2-3 hours or up to overnight. This gives time for the lemongrass, ginger, fish sauce and other ingredients to thoroughly penetrate and tenderize the meat. If you marinate the ribs for longer than 12 hours, the texture may start to get mushy. For best results, stick with 2-12 hours of marinating time.
To make the marinade:
If the marinade is too salty, add a bit more brown sugar or lime juice. For less sweetness, use less brown sugar.
Grilling the ribs over high heat helps render the fat and develop a nice char. Here are some tips:
These flavorful ribs pair well with:
For presentation, lay ribs overlapping on a platter garnished with chopped cilantro. Squeeze lime wedges over just before serving for a final touch of brightness. Grilled lemongrass short ribs taste best right off the grill while hot and juicy. Leftovers can be refrigerated and reheated, but they won’t have quite the same crispy exterior.
The most important steps for grilled lemongrass short ribs are properly marinating the meat to infuse flavor and high-heat quick grilling to get a charred exterior while keeping the ribs juicy inside. Avoid overcooking, which can lead to dry, tough meat.
Now that you’re prepared with all the ingredients and techniques, it’s time to fire up the grill and enjoy these restaurant-worthy lemongrass short ribs in your own backyard. The combination of savory, salty and bright, citrusy flavors makes this recipe an instant summertime favorite.
For more inspiration for flavorful Asian-inspired meals to make on the grill, check out [more recipe ideas]. Don’t be afraid to experiment with new marinades and spice rubs on beef, poultry, fish and veggies. Grilling infuses food with smoky, savory depth that can stand up to bold seasonings.
Serves: 4 persons
Amount Per Serving: | ||
---|---|---|
Calories | ||
% Daily Value* | ||
Total Fat 40 | 61.5% | |
Saturated Fat 15 | 75% | |
Trans Fat 0 | ||
Cholesterol 100mg | 33.3% | |
Sodium 700mg | 29.2% | |
Total Carbohydrate 550 | 183.3% | |
Dietary Fiber 40 | 160% | |
Sugars 7 | ||
Protein 15 |
Vitamin A 0 | Vitamin C 0 | |
Calcium 0 | Iron 0 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!
This post was last modified on 18/06/2024 18:41
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