In Philippines, the most common way to marinate a meat or poultry for grilling is to use a liquid marinade and the barbecues are always in skewers. But this time, I want to make it special, that’s why I am using short ribs, (it’s on sale too!, right timing) :). What sets this apart from other marinades is that, this uses BANANA Ketchup and SODA (like 7-Up or Sprite), this does not use herbs or spices and dry rub. It’s plain, simple, sweet and delicious!
The banana ketchup adds flavor and color while the soda (pineapple juice) helps in tenderizing and adds sweetness to the meat. Yeah, the soda part might sound odd to you but it is really optional, you can sub it with pineapple juice instead 🙂 ready?
- 1 to 2 kg beef short ribs (or pork ribs or chicken)
- 1 can of Mirinda (Citrus) (or 7Up – Free, Sprite) or 1 (350ml) can of 100% Pineapple Juice
- 3-4 tbsp vinegar or juice of 1/2 lemon
- 1/4 cup soy sauce
- 3-4 tbsp banana ketchup (i prefer Jufran)
- 3 tbsp brown sugar
- 1 medium onion grated / juiced
- 4-6 cloves of garlic, grated
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tbsp cornstarch
- 1 tbsp oil
Marinating Beef Ribs
- In large plastic (think disposable containers or tupperware) container, add all the ingredients and mix until the sugar has dissolved (you can toss this in the blender and pulse, if you feel like doing so). Put the ribs, making sure that the ribs are submerged into the marinade. Marinate in the fridge for a minimum of 30 hours while shaking or turning in between.
Griling, Oven Method
1 hour before grilling, take the container out of the fridge and let thaw to room temperature. DO NOT COOK / GRILL A MEAT DIRECTLY FROM FRIDGE (or if it is cold) or else you will end up with a rubber like textured meat.
Preheat your oven to 350F.
Prepare your roasting pan. I do not have one so I use a make-shift roasting pan. I line my pan with a foil to catch the drippings. Put 2tbsp of water on your foil lined pan and brush the grill with oil, this will prevent the meat & drippings from sticking and burning.
Using your tongs, transfer your marinated ribs to the roasting pan and brush the top with the marinade. Transfer the marinade in a small saucepan.
Let roast for 2 hours to 3 hours (or longer) depending on how you want the doneness of your meat. If you want a all off the bone meat, roast longer. Baste the ribs with the marinade every 15 minutes and turn every 30 minutes for even cooking and to keep the meat moist. Internal temperature of the meat should be 170F up for well done.
Cook the remaining marinade over medium heat until it thickens. Strain while transferring to a bowl. Set aside.
Five minutes before the roasting ends, remove the ribs from the oven and brush it with the cooked sauce.
Turn your broiler on and char the ribs for a few minutes or until you get that charred effect from grilling, remove from oven and let rest for few minutes before serving. You can brush it again with the barbecue sauce or serve it alongside the beef as dip.
- You can add the drippings in to the cooked sauce once done roasting.
- Internal temperature should read 170F up for well done roast. Use a roasting thermometer to do this.
- Cooking time will depend on the age of the beef and the size / weight of the ribs.
- Click here for more details about internal temperature of beef, poultry and more.
Serve with Buttered Potato & Broccoli 🙂 for a fancy dinner at home.