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.
Makes 4 to 6 servings
- 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
- 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.
- Cook ribs on a very hot grill a total of about 2 to 3¬†minutes per side until browned. Sprinkle with green onions.