- 4 pounds Australian Wagyu short ribs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup honey
- 1/4 cup sriracha sauce
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 green onion, thinly sliced (for garnish)
Preheat your grill to medium-high heat (around 375-400°F).
In a small bowl, mix together the olive oil, salt, and pepper. Rub the mixture all over the short ribs.
In a separate small bowl, whisk together the honey, sriracha sauce, garlic, soy sauce, rice vinegar, and sesame oil.
Place the ribs on the grill and brush them with the honey-sriracha glaze. Grill the ribs for 5-7 minutes on each side, or until they are nicely charred and the internal temperature reaches at least 145°F.
Brush the ribs with the remaining glaze and let them rest for a few minutes before slicing and serving. Garnish with green onions.
I hope you enjoy this recipe for grilled Australian Wagyu short ribs with a honey-sriracha glaze!