This is pretty much a dream combination. 2 pounds of ribs will prob serve 2-3 people, so just double as necessary if you want. The macaroni salad will make maybe 6 servings - but considering I found myself standing in the kitchen that night…door of fridge open…eating the leftover salad right out of the container…maybe it only serves one. Sometimes simple isi def better.
Ribs
Makes 2 pounds
1/4 cup soy sauce
4 large cloves garlic, minced
1/4 cup brown sugar
2 tablespoons rice vinegar
1 tablespoon fresh ginger, finely chopped
2 teaspoons sesame oil, or sesame chili oil
2 pounds ‘flanken’ style beef ribs (about 4-5), aka cross cut ribs or Korean style short ribs
Put all ingredients (except ribs) in a small bowl and mix well to combine
Put the ribs and marinade in a large zippered bag, seal shut and make sure ribs are covered well - refrigerate a couple hours up to overnight
Heat a grill to high and cook ribs 3 or 4 minutes on each side until done to your liking - some nice charring is a very good thing here
Mac Salad
1/2 pound elbow macaroni, cooked, drained and cooled
1/2 to 1 cup western style mayonnaise, this is not the place for Kewpie - and the amount depends on how wet’ you like it
1/2 cup diced celery
1/2 cup grated carrots
1/4 cup grated onion - grate enough onion to get about 1/2 cup, then squeeze out the moisture and you’ll have about the right amount
1/4 cup finely chopped green onion
1/2 teaspoon each kosher salt & fresh ground pepper
Put everything into a large bowl (maybe starting with 1/2 cup of the mayo) and mix really well - adding more mayo if desired
This gets better with time, so if you wanna make it the day before be my guest