Grilled Asian Style Beef Back Ribs

Grilled Asian Style Beef Back Ribs


Grilled Asian Style Beef Back Ribs
Not what I made. . . but a good picture!

Almost every American gets the need now and then for Ribs, whether they be baby back, back, short, whatever kind of rib-have-you, but we need our ribs.  Over 4th of July weekend I really wanted some big meaty beef ribs, and I wanted them to have a Korean BBQ style flavor.  So I mixed them with all kinds of sauces, and spices, and let them marinade overnight.  The result was some of the best beef back ribs I’ve had in a long time!


Beef back ribs are bigger ribs from a bigger animal, in most BBQ restaurants you’ll get the pork baby back ribs, they’re smaller and more fall off the bone, but beef back ribs are more traditionally used in Asian Cuisine.  They have great flavor, and they aren’t widely popular because of the toughness of the meat and the fat content.  Usually they’ll be braised and then finished on the grill, so the meat has time to breakdown the connective tissue, but I wanted to do a slow and low grilling method that kept them on the grill, but kept them moist and flavorful.  The two key components to doing this are marinading them in a liquid that will breakdown the connective tissue and add moisture, and glazing them while they’re grilling to keep them moist in the final stages of cooking.  I think you’ll be pleasantly surprised by how flavorful these ribs can be, and how much you’ll feel like a viking eating them!




  • 1 1/2 – 2lbs Beef Back Ribs
  • 1 Bottle of Ponzu Sauce (Should be between 8-12oz)
  • 1/4 Cup Brown Spicy Mustard
  • 1/3 Cup Honey
  • 1 1/2 Tbsp Rice Wine Vinegar
  • 2 Tsp Tabasco Sauce
  • 1 Heaping Tbsp Minced Garlic
  • 2 Tbsp Onion Flakes
  • 2 Tbsp Black Pepper
  • 2 Tbsp Salt
  • 2-3 Tbsp Ginger
  • 1 Tbsp Crushed Red Pepper Flakes or Cayenne Pepper *OPTIONAL*
  • 1/4 Cup Sweet Thai Chili Sauce (NOT FOR MARINADE)
  • 1/2 Bottle of Beer (NOT FOR MARINADE)


  1. In a large bowl combine all the wet ingredients and stir until combined
  2. Add the Ribs to the mixture and stir until they’re evenly coated
  3. Add the dry seasonings and garlic if you haven’t already, and rub it all over the ribs
  4. Let them marinade for at least 6 hours(preferably overnight)
  5. Remove them from the fridge
  6. Stir the ribs around and to redistribute the marinade to any that were sticking up
  7. Heat your Grill to Medium-Low
  8. Place the ribs on the grill, meat side down, bone side up
  9. Cook 7-10 minutes on the meat, or until they start to char
  10. If the ribs are thick enough flip them onto their sides, if not put them bone side down and cook another 7-10 minutes
  11. Pour the remaining marinade in a small sauce pan and bring to a boil
  12. Add 1/2 can or bottle of beer and the sweet thai chili
  13. Reduce until it has a saucey consistency (15-18 mins)
  14. Use a glazing brush or paint brush and cover the ribs in the sauce
  15. Flip the ribs
  16. Cover the back side in sauce
  17. Cook 2 minutes
  18. Flip
  19. Apply another layer of sauce
  20. Cook 2 more minutes
  21. Remove from heat and enjoy!


Try these out, you will be in a world of flavor, and the only way you can get there is by riding the flavor train from these ribs.  They don’t fall off the bone, and you have to put some effort in to tearing the meat, but the flavor compliments the texture amazingly, and they smell like heaven.  These ribs were the first time I’ve ever forced people to smell my marinade, and all I heard in response was, “Oh wow!”  WHEN you try these, not if, WHEN, tell me what you think, I’d love to hear some amazing rib stories!


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