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Grilled Kiwi and Chili-Rubbed Short Ribs

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"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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