MIAMI RIBS WITH HOISIN BBQ SAUCE

Whenever I cook Miami ribs in a class students rush home to make them. Sometimes this cut is called Argentina ribs or cross cut short ribs but whatever your butcher calls them be sure to have them thinly sliced - about  1/4" thick. Serve them in strips for a main course or cut them into pieces between the rib bones and serve as a finger food appetizer.

Whenever I cook Miami ribs in a class students rush home to make them. Sometimes this cut is called Argentina ribs or cross cut short ribs but whatever your butcher calls them be sure to have them thinly sliced - about  1/4" thick. Serve them in strips for a main course or cut them into pieces between the rib bones and serve as a finger food appetizer.

Makes 4 to 6 servings

Ingredients

  • 2 lbs (1kg) Miami ribs (short ribs cut very thin)
  • 1/2 cup (125mL) hoisin sauce
  • 1/4 cup (50mL) plum sauce
  • 1/4 cup (50mL) oyster sauce
  • 2 tbsp (25mL) soy sauce
  • 1 tbsp (15mL) toasted sesame oil
  • 2 cloves garlic, minced
  • 3 green onions, thinly sliced on the diagonal

Method

  1. In a small bowl combine hoisin sauce, plum sauce, oyster sauce, soy sauce, sesame oil and garlic. Place Miami ribs in a shallow baking dish and pour on marinade. Cover and refrigerate a few hours or longer. Remove ribs from marinade and pat dry.
  2. Cook ribs on a very hot grill a total of about 2 to 3 minutes per side until browned. Sprinkle with green onions.

MIAMI RIBS WITH HOISIN BBQ SAUCE

Find more of Bonnie's delicious recipes in her cookbooks: