Honey Jalapeño Boneless Beef Country Ribs
Easy Marinade, Easy Meat
Honey Jalapeño Boneless Beef Country Ribs are tender, flavorful, and delicious. Marinated for four hours or even overnight, these short ribs cook up quickly in a skillet or on a grill.
I love trying to create home-made, affordable versions of popular take out foods and this is perfect if you’re craving Asian Fusion flavors. Serve with rice or potatoes on the side for a easy and delicious meal.
Typically country ribs are easy to find and very affordable for the amount of beef that you get. The marinade in this recipe makes the beef tender and flavorful.
It is very easy to make and grills up beautifully. This recipe also sears very well indoors in your skillet.
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Country Ribs
Many of you may be unfamiliar with Beef Country Ribs. Country ribs are not actually ribs at all, so I am not sure why they are called that.
They are actually cut from the chuck or shoulder area. They’re rich and meaty and, cooked properly, they are not tough but this cut of meat definitely has more “chew” to it than some other meats.
The marinade in this recipe helps tenderize the beef. I also use a meat tenderizer to make sure the marinade really gets into the beef.
The Equipment
You can easily use a fork to make the holes and tenderize these ribs, but I do have this Meat Tenderizer From Amazon, that I like to use for beef and chicken.
*The link I shared above is an Amazon affiliate link. This means I get a small commission from Amazon for you using the link but there is no extra cost to you.*
This tool helps chicken not have that gross, woody texture that so much chicken has today. This thing is under ten bucks on Amazon and I love it.
What If Your Ribs Are Whole
If your country ribs come in big whole pieces like the above picture, do not worry. Just cut your beef into smaller, more manageable pieces.
Hack away at it and do not worry too much! LOL!
Cook The Marinade
You can use the marinade after you pull the beef out but please be sure to boil or simmer the marinade for at least 20 minutes so that you can kill any bacteria before serving.
You can use the marinade as a warm au jus to pour over the meat when it is done being cooked. I like to have the sauce served over the rice when you cook this with rice.
You can mix this with some steamed broccoli for an at-home take on beef and broccoli.
Honey Jalapeño Boneless Beef Country Ribs
Honey Jalapeño Boneless Beef Country Ribs are so tasty and both more tender and easier to make than you'd ever imagine.
Ingredients
- 2.5 lbs. of boneless Beef Country Ribs
- 6 Green Onions
- 1 Jalapeño, seeds removed
- 1/2 cup White Wine Vinegar
- 1/2 cup of SoySauce
- 2 heaping tablespoons of Honey
- 3 tablespoons of Sesame Oil
- 2 teaspoons of Brown Sugar
- 1 teaspoon of Black Pepper
- 4 cloves of crushed Garlic
Instructions
- Pat the country ribs dry with a paper towel. Use a fork or meat tenderizer (linked in post before recipe card) and tenderize the country ribs by making small holes.
- Place the country ribs in a Ziploc bag or shallow bowl with a cover.
- Mix the vinegar, soy sauce, green onions, garlic, black pepper, honey, brown sugar, jalapeño, and sesame oil in a bowl and make sure it is very well combined.
- Pour over the country ribs, seal in the bag or dish, and refrigerate for 4 hours or these can marinate overnight.
- After the country ribs have marinated, drain the marinade into a sauce pan and place on stove, bring to a slow boil and boil for 20 minutes. Then set aside for serving.
- Pat the country ribs dry of the marinade.
- With whatever cooking oil you use, add a couple tablespoons to your skillet. Heat the skillet hot, but not smoking, and add your country ribs.
- Sear the meat on each side for about 7 to 9 minutes depending on how thick they are. Mine were about 1.5 inches thick and I was cooking to medium rare. Adjust your cook time based off your stove, the thickness of your meat, and the type of skillet you use. I suggest using a meat thermometer if you are not familiar with cooking meat.
- After you have seared the meat, reduce the heat and cook on low, covered, until the meat has reached an internal temperature of 125 degrees (for medium rare). This took approximately 10 minutes.
- Remove from heat to a plate, loosely cover with foil and let rest for 10 minutes in a warmer place on your stove.
- When ready to serve you can serve whole or slice thinly and serve over rice.
- Heat the marinade you have already brought to a boil and spoon over the cooked meat.
- If you want to grill these country ribs, you can follow all the same steps except rub the country ribs with your cooking oil and grill. Sear on both sides, then move to indirect heat for the remaining cook time then let rest.
A Perfect Side
A perfect side dish for this beef recipe is my Cauliflower Crunch Salad. The dressing in this salad will perfectly compliment the flavors of the meat marinade for the perfect summer dinner.