Grilled Kiwi and Chili-Rubbed Short Ribs

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi's enzymatic magic, that's all we need. Unlike some tropical fruit marinades, kiwi doesn't turn the meat into mush, and provides a nice, slightly sweet and acidic base for our ancho chili rub. Finish with a sprinkling of green onions and a side of barbecue sauce and potato salad.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 495 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon garlic powder
• 2 teaspoons freshly ground black pepper
• ¼ teaspoon cayenne pepper, or to taste
• 1 tablespoon kosher salt
• 1 tablespoon ancho chili powder
• 1 kiwifruit, halved
• 2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
• For the Chili Rub:

Recipe Instructions

Step 1

Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight.

Step 2

Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well.

Step 3

Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs.

Step 4

Preheat a grill for medium heat. Cook short ribs, turning a few times, until deeply caramelized with dark grill marks, 2 to 3 minutes per side.