• Choose the right type of beefribs with great intramuscular fat. The wagyu or the black angus are great for this recipe. If you are on a budget but still want to enjoy it with wagyu beefribs then try Australian Wagyu. Besides crocodiles they know a lot about wagyu as well!
• Take your chef's knife and start seperating the bone from the beefribs. You can use these bones for another time for making soup or broth. when you have cut the bones out the weight of ribs is going to drop with about 600 grams.
• Slice the beefribs into half a finger thick slices. If you cut them to thick your beef wil get chewy before you reached the desired core temperature.

Beefribs marinade

• This is very important. If you make this recipe with the yakitori sauce for which I created a seperated recipe for then you should DOUBLE the amounts of the marinade because you only need split that in half and you can make the Yakitori Sauce out of the residue.
• Take your cast iron pan and pour in some sesame oil while it's coming up to temperature.
• Chop fine the garlic and the ginger and fry it in the pan.
• Add the soy sauce.
• Add merin or rice wine vinegar.
• Add cane sugar.
• Let that simmer and reduce by half.
• Sieve out the ginger and garlic and stor it in a jar.
• Place your sliced beefribs in a ziplock bag.
• IMPORTANT, if you doubled the marinade ingredients, pour in half of the marinade. Otherwise put everything in the bag and close it.
• Store you beefribs in the frigde for at least 2 hours.

Yakitori Sauce

• Click on the Yakitori Sauce link and either use the leftover marinade or create a new batch.

Side dish

• Set up your BBQ for a direct heat source on one side with charcoal and keep the other side clear. This way you have more control if you feel like the cooking is going too fast.
• Cut the carrots julienne style.
• Cut the cap of the beans and cut them in half.
• Heat up a cast iron wok along with 3 tbsp of sunflower oil.
• Start frying the thickest veggie which is the green bean. Then stir fry the carrots and then the taugé.
• Add a few tbsp of homemade Yakitori Sauce and stirf fry 1 more minutes.
• Bank the veggies to one side and fill it up with around 500 grams of pre cooked rice. Put the lit on and let it rest.

Yakitori Beef

• Spread the banked charcoal out again to get an even grilling surface.
• Make sure your grill grate is searing hot. Place your marinated beefrib slices on the grill.
• Now you are not looking for your typical 54 degrees medium rare temperature but for crunchy on the outside with sear marks and juicy on the inside. You basicly have to wing it but when your outside has that texture you are good to go.
• Take off the beefribs and plate it on top of the cast iron wok filled with veggies and rice.
• Take your jar with that leftover Yakitori Sauce and pour EVERYTHING on top.
• Enjoy and try not to fight with your family over the meat but if you do, remember how heavy that lit of the cast iron wok was 😉 .