Categories: Grilling

Ingredients

• 1 cup olive oil
• 1/2 cup light brown sugar
• 1/4 cup Worcestershire
• 2 tbsp. garlic powder
• 2 tbsp. black pepper
• 4 tsp kosher salt
• 1 tbsp. chili powder
• 1 tbsp. smoked paprika
• 1 tbsp. chopped fresh thyme
• 1/2 tsp crushed red pepper
• 2 1/2 lb. flanken cut beef short ribs
• Garnish: chopped green onions, crushed red pepper

Directions

1. In a small saucepan, whisk together oil, brown sugar, Worcestershire, garlic powder, black pepper, salt, chili powder, paprika, thyme, and red pepper; bring to a low boil over medium-high heat. Remove from heat and reserve half of mixture in a small bowl.

2. Place ribs in an even layer in a large shallow dish; add remaining oil mixture, turning to coat. Cover and refrigerate for at least 1 hour or overnight.

3. Preheat grill to medium-high heat.

4. Remove ribs from dish, discarding marinade. Grill ribs, turning once and brushing with reserved oil mixture, until cooked through, 5-6 minutes per side. Garnish with green onion and red pepper. Serve with any leftover reserved oil mixture.

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