Recipe courtesy of Jordan Andino

Grilled Mango-Marinated Short Ribs

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  • Level: Easy
  • Total: 1 hr 30 min (includes marinating time)
  • Active: 30 min
  • Yield: 2 to 3 servings
Inspired by LA-style galbi popular in Korean barbecue, these sliced short ribs have a lot of surface area to soak up marinade, making them ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice in the tangy-sweet marinade takes the ribs in a tropical direction. They're topped with a spicy cucumber and cabbage salad that pays tribute to kimchi, adding a cool, crunchy element to help cut through the richness of the ribs.



Pickled Cabbage Slaw:


  1. For the ribs: Combine the mango Italian ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
  2. Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
  3. Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
  4. For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
  5. Serve the ribs with the slaw and rice and garnish with the scallions.