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Grilled Kiwi and Chili-Rubbed Short Ribs

Rated as 4 out of 5 Stars

"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."
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8 h 15 m servings 495
Original recipe yields 4 servings (2 pounds)


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  1. Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight.
  2. Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well.
  3. Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs.
  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.

Nutrition Facts

Per Serving: 495 calories; 41.7 7.1 21.8 93 1512 Full nutrition

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Just used regular red chili powder instead of Ancho, and added Paprika instead of Cayenne. Marinated the meat in refrigerator overnight but something can up and was not able to cook until the ne...