Honey Sriracha Glazed Australian Wagyu Short Ribs

By Nicholas Fiorentino


  • 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)


  1. Preheat your grill to medium-high heat (around 375-400°F).

  2. In a small bowl, mix together the olive oil, salt, and pepper. Rub the mixture all over the short ribs.

  3. In a separate small bowl, whisk together the honey, sriracha sauce, garlic, soy sauce, rice vinegar, and sesame oil.

  4. 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.

  5. 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!

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