Chilli and Ginger Beef Ribs with Mango Lime Salad
The Best Tangy Barbecue Beef Recipe
These sticky beef short ribs are spicy, tangy and oh-so-irresistible. Super easy to make, serve these up with a salad and potatoes or rice.
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Under 30 Minutes,
2kg quality mark beef short ribs
3/4 cup sweet chili sauce
To reduce the sodium content of this dish, opt for sodium-reduced options of soy and chilli sauces.
2 tbsp fresh ginger
2 garlic cloves
1/4 cup soy sauce
3 tbsp lemon juice concentrate
1 red onion
peeled and sliced
1 bunch fresh coriander
150g snow peas
2 tsp sesame oil
To Make Ribs
In a bowl, mix together the sweet chilli sauce, ginger, garlic, soy and lemon juice.
Add the ribs and toss to coat. Cover and refrigerate for 4 hours or overnight if possible.
To make the salad, mix together the remaining ingredients, tossing gently to coat with the oil.
Cook the ribs on a pre-heated BBQ, covered for 15 minutes or until cooked through.
Alternatively, bake in the oven at 180°C for the same amount of time.
Serve with salad and potatoes or rice.
Nutrition Information per Serving (237g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)