Grilled Short Rib Lettuce Cups

Grab your short ribs and look for any silver skin. It’ll look like shiny, whitish, silver strips of meat against the red rib meat. Slip your knife under these and trim them away, they’ll be super tough and we don’t want that. Once the short ribs are clean of any silver skin, they’re ready to marinade.

In a large bowl, combine the soy, brown sugar and the zest and juice of two limes. Dice the ginger and two of the chillies and add to the marinade. Finely grate the garlic in and stir to combine. Add the ribs and toss to coat. Marinade for at least 30 mins and up to 6 hours.

Fire up your BBQ and let the coals get really hot. While they’re heating up, pull the short ribs out of the marinade, leaving a good amount of marinade on the ribs. Add them, bone side up to begin with and cook, turning regularly, over that ripping hot heat, until they are charred all over. I like to dab on marinade as they cook, to lacquer on and char.

You want to cook these for about 10-12 mins, or until medium. If you’ve got a thermometer, stick it into the thickest part of the rib and when it reads 50°C, pull the meat off to rest for 15 mins.

Heat the rice according to the package instructions. Separate the gem lettuce into separate leaves, cut the cucumber into slices, pick the herbs into little stalks and thinly slice the spring onions. Arrange on a platter with the peanuts and kimchi.

Tip the rice onto a warm plate. Carve the rested short ribs off of the bones and into thin slices. You want to carve against the grain here – very important!

Serve over the rice with extra sliced chillies, lime and the platter of veggies to make wraps. Get stuck in.