Grilled Chile-Lemongrass Short Ribs with Pickled Daikon
Grilled Chile-Lemongrass Short Ribs with Pickled Daikon is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPurée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth.
Place ribs in a glass baking dish; season generously with salt on both sides.
Pour chile paste over and turn ribs to coat.
Let sit at room temperature at least 15 minutes and up to 1 hour.
Prepare a grill for high heat; oil grate.
Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 minutes per side.
Transfer to a platter and let rest 5 minutes.
While the ribs are resting, combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar in a medium bowl and toss, massaging with your hands until slightly softened.
To serve, scatter daikon over ribs, leaving any liquid in bowl.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.