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.


Recipe Summary

10 mins
5 mins
8 hrs
8 hrs 15 mins
2 pounds


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

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

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

  • 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

495 calories; protein 21.8g; carbohydrates 7.1g; fat 41.7g; cholesterol 93.1mg; sodium 1490.7mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 next day. Even after 48 hrs. of marination the meat was not mushy but a little too tenderized for me. So even with Kiwi fruit the max marinate time should only be 24 hrs. Grilled over charcoal and came out deliciously! Read More