Grilled Maple Mustard Short Ribs Grilled Maple Mustard Short Ribs

Food styling by Michael Elliott | Prop styling by Ann-Marie Faveau Image by: Jodi Pudge

We've given Korean short ribs a Canadian touch by marinating them in a sweet, tangy blend of balsamic vinegar, maple syrup and Dijon. Korean-style ribs are sliced super thin, so they soak up the flavours and cook in minutes.

  • Prep time 15 minutes
  • Total time 8 hours & 15 minutes


Maple Mustard Marinade:


Maple Mustard Marinade: In bowl, whisk together oil, vinegar, maple syrup, soy sauce, mustard, garlic, thyme and pepper.

Ribs: Arrange ribs in single layer in large baking dish. Reserving 1/4 cup, pour marinade over ribs, turning to coat. Cover and refrigerate ribs for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.) Cover and refrigerate reserved marinade until needed.

Remove ribs from marinade; discard excess marinade. Sprinkle ribs with salt. Place on greased grill over medium-high heat; close lid and grill, turning once, until browned, about 5 minutes. Brush with some of the reserved marinade; cook, turning and brushing with remaining marinade halfway through, for 1 minute. Cut ribs into 1- or 2-rib portions. Sprinkle with thyme.

Makes 8 to 10 servings.

Nutritional facts per each of 10 servings: about

  • Sodium 339 mg
  • Sugars 5 g
  • Protein 10 g
  • Calories 276.0
  • Total fat 23 g
  • Potassium 125 mg
  • Cholesterol 33 mg
  • Saturated fat 7 g
  • Total carbohydrate 7 g


  • Iron 9.0
  • Folate 1.0
  • Calcium 2.0
  • Vitamin C 2.0
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Lunch & Dinner

Grilled Maple Mustard Short Ribs