Rib Recipe ★ Grilled Kiwi and Chili-Rubbed Short Ribs

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi's enzymatic magic, that's all we need. Unlike some tropical fruit marinades, kiwi doesn't turn the meat into mush, and provides a nice, slightly sweet and acidic base for our ancho chili rub. Finish with a sprinkling of green onions and a side of barbecue sauce and potato salad.

Ingredients

• 1 kiwifruit, halved
• 2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
• For the Chili Rub:
• 1 tablespoon ancho chili powder
• 1 tablespoon white sugar
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper, or to taste

Cooking Directions

1. Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight.
2. Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well.
3. Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs.
4. Preheat a grill for medium heat. Cook short ribs, turning a few times, until deeply caramelized with dark grill marks, 2 to 3 minutes per side.

Nutrition Facts

• calories495
• carbohydrateContent7.1 g
• cholesterolContent93.1 mg
• fatContent41.7 g
• fiberContent0.9 g
• proteinContent21.8 g
• saturatedFatContent17.6 g
• sodiumContent1490.7 mg
• sugarContent5 g