Sweet & Savoury Miami Short Rib Marinade Recipe

By Beretta Kitchen

Published: Wednesday, July 8, 2026

Tender, juicy, and packed with bold flavour, these Miami short ribs are marinated in a savoury, sweet, and slightly spicy sauce before being grilled to perfection. Also known as Korean-style short ribs or flanken-cut short ribs, this recipe is perfect for summer barbecues, quick weeknight dinners, or entertaining family and friends.

Prep Time: 10 minutes

Marinating Time: 1-6 hours

Cook Time: 6-8 minutes

Serves: 6 people

What Are Miami Short Ribs?


Miami short ribs are beef short ribs cut thinly across the bone, creating narrow strips that cook quickly while remaining tender and flavourful. You may also see them labelled as Korean-style short ribs, flanken-cut short ribs, or cross-cut short ribs.


Because of their thin cut, Miami short ribs absorb marinades exceptionally well and are ready to cook in just minutes. They're ideal for grilling on the barbecue but can also be prepared on a cast iron skillet, grill pan, or flat-top griddle.

Ingredients


  • 3 lbs Beretta Farms Miami Short Ribs
  • 1 cup soy sauce
  • 1/2 cup brown sugar
  • 1/3 cup rice wine vinegar (or lime juice)
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, minced
  • 1/4 cup finely chopped garlic
  • 2 tbsp freshly ground black pepper
  • 3 tbs Tabasco sauce (optional, adjust to your preferred spice level)

Instructions


  1. In a large bowl, whisk together the soy sauce, brown sugar, ketchup, lemon juice, sesame oil, oyster sauce, garlic, black pepper, and Tabasco sauce until smooth.
  2. Add the Miami short ribs and ross to coat evenly. Cover and refrigerate for 1 to 6 hours. The longer the ribs marinate, the deeper the flavour.
  3. Preheat your grill to medium-high heat.
  4. Remove the ribs from the marinade and allow any excess to drip off. Grill for approximately 3 minutes per side, adjusting the cooking time based on the thickness of the ribs and your preferred doneness.
  5. If desired, brush the ribs with reserved marinade during the final minute of cooking to build extra flavour. (Only use marinade that has not come into contact with raw beef, or bring used marinade to a full boil before using.)
  6. Transfer to a serving platter and garnish with thinly sliced green onions.