Kiwi & Grilled Chili-Rubbed Beef ribs - Labor Day Cooking should not have a lot of work

Kiwi & Grilled Chili-Rubbed Beef ribs - Labor Day Cooking should not have a lot of work -

weekend Labor day is always a bitter holiday. It is supposed to honor the labor movement in America, but it really famous mostly is the end of summer.

Very soon our grids will be covered by huge snowdrifts, and the warm breezes of the season will be a distant memory. Well, not for me as I live in California, but you get the point.

This grilled kiwi and beef short chili-rubbed recipe ribs is specifically designed with this in mind melancholy. The preparation is minimal, and means that the ultra short cooking time instead of being stuck in front of a grill, you can actually enjoy more of these precious days of summer.

We tied the world record here for the fewer ingredients in a marinade with, but thanks to the magic of kiwi enzyme, which is all we need. Unlike some marinades tropical fruit, kiwi does not turn the meat into mush, and is a pleasant base, slightly sweet and sour chili rub our Ancho. I loved how it came out, and while very experienced, the beefy goodness short ribs really came through.

I want to wish you all a the weekend Labour Day happy and healthy. What better way to celebrate organized labor, by doing the minimum amount of it to your barbecue? I hope you give these kiwis and chili rubbed short ribs super-simple, but very tasty try soon. Have fun!

Ingredients for 4 servings:

2 pounds of Korean style (style aka flanken) beef short ribs

1 kiwi

for the chili rub:

1 tablespoon chili powder ancho

1 tablespoon sugar

1 tablespoon kosher salt

2 tsp freshly ground black pepper

1 teaspoon garlic powder

1/4 tsp cayenne, or to taste