Grilled Short Ribs with Daikon Slaw

This is everything I want to eat during grilling season. (Does grilling really have a season? Can’t we do it year-round?) Spicy marinated short ribs take a short trip on the grill until lightly charred and sit atop a crunchy, acidic sweet-and-sour slaw. Short ribs are great for grilling because they hardly need any time on the grill and you can load them up with strong flavors. Marinate them for a little time or a long time…it really doesn’t matter because they are going to be super tasty no matter what you do.

Flanken-style short ribs are cut across the bone into thin strips so you’ll see a few little bone fragments running across the top; these bones make a perfect handle for picking the grilled short ribs up and eating them with your hands! Contrast that to the English-style short ribs which are cut along the bone to make bigger, meatier pieces that are generally braised until falling off the bone. Flanken-style short ribs are more commonly used in Asian preparations, like these Korean short ribs. Another amazing way to eat them!

[tasty-recipe id=”37491″]