Sweet and Sour Miami Ribs
Ingredients
- ½ onion
- 1 large clove garlic, peeled
- 1 ½ Tbs. toasted sesame seeds
- 3 tbsp. date syrup (silan)
- ½ tsp. black pepper
- ⅓ cup low sodium tamari or soy sauce
- ⅓ cup Asian sesame oil
- 3 Tbs. mirin (Japanese cooking wine)
- 3 lbs. Miami ribs (12 ribs)
Instructions
- In a blender or food processor puree all the ingredients (not the ribs) until smooth.
- Reserve ½ cup of marinade for brushing on the hot ribs as they come off the grill.
- In a large zip lock bag or marinating container, mix meat with marinade. Allow to marinate at least 3 hours to overnight, turn the meat occasionally.
- To cook, heat grill or large fry pan to med high heat. Cook on the first side for 3 minutes, flip, brush with some reserved marinate and repeat on the second side. Brush the second side as the ribs come off the grill. If you have any leftover uncooked marinade (from the ½ cup) drizzle it over the ribs before serving.
Notes
Do Ahead Tip: You can bbq the ribs ahead of time, undercook each side by 1 minute. Do not brush the reserved marinade on as you are grilling.
Remove from the grill and place the ribs in a baking dish, cover.
Refrigerate if you are doing this step longer than 2 hours. Bring to room temp 1 hour before reheating.
When it is time to reheat the ribs, set the oven to 400˚F, drizzle the reserved marinade over and under the ribs, cover the dish and reheat until hot, about 15-20 minutes.