Miami ribs is flanken sliced really thin. They are super tender (due to the fact they are from THE best part of the cow) and they cook super quickly. Grab a load of napkins. These spicy Miami ribs are every bit of the backyard BBQ food you’ve been craving all winter long. Spicy and slightly charred. I used a Korean red pepper paste for the heat. If you don’t have that on hand, go ahead and reach for the sririacha instead!
*note: this pairs well with a cool cucumber salad*
Spicy Miami Ribs
6-8 Miami Ribs
- ½ c gochujang (Korean red pepper paste)
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- 4 tsp sesame oil (preferably toasted, regular is good too)
- Sesame seeds for garnish
- Sliced scallions for garnish
Whisk together gochujang, soy sauce, rice vinegar and sesame oil.
Pour into a ziplock bag.
Add in Miami Ribs and toss to coat.
Marinate overnight (around 6-8 hours)
Heat an outdoor grill or grill pan to med-high.
Remove ribs from the marinade and place on the grill.
Grill for 5-6 minutes on each side or until grill marks form, and the edges are slightly charred.
Remove from heat and top with sesame seeds and scallions.
Recipe as appeared in AMI magazine.
Photography by Esti photography.