GRILLED KIWI AND CHILI-RUBBED SHORT RIBS

Grilled Kiwi and Chili-Rubbed Short Ribs image

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi's enzymatic magic, that's all we need. Unlike some tropical fruit marinades, kiwi doesn't turn the meat into mush, and provides a nice, slightly sweet and acidic base for our ancho chili rub. Finish with a sprinkling of green onions and a side of barbecue sauce and potato salad.

Provided by Chef John

Categories Main Dish Recipes Rib Recipes

Time 8h15m

Yield 4

Number Of Ingredients 9

Ingredients

1 kiwifruit, halved
2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
For the Chili Rub:
1 tablespoon ancho chili powder
1 tablespoon white sugar
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste

Steps:

Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight.
Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well.
Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs.
Preheat a grill for medium heat. Cook short ribs, turning a few times, until deeply caramelized with dark grill marks, 2 to 3 minutes per side.

Nutrition Facts : Calories 495 calories, Carbohydrate 7.1 g, Cholesterol 93.1 mg, Fat 41.7 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 17.6 g, Sodium 1490.7 mg, Sugar 5 g