Maple & Rosemary Grilled Short Ribs

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 4 hours & 25 minutes
  • Portion size 6 servings



In bowl, combine maple syrup, Worcestershire sauce, mustard, onion powder, garlic, rosemary, lime zest and juice. Place ribs in shallow dish and drizzle with marinade. Turn meat to coat well. Cover and marinate for 4 hours, turning ribs occasionally. (Make-ahead: Can be marinated and refrigerated for up to 24 hours.)

Preheat barbecue to medium-high heat (about 375°F); grease grill. Remove ribs from marinade; reserve marinade. Place ribs on grill and cook until well-marked, turning and brushing with reserved marinade halfway through grilling time, 6 to 8 minutes. Garnish with green onions, if using.

Serve with Carrot Purée with Brown Butter and Sautéed Green Beans with Ginger.

Nutritional facts PER SERVING: about

  • Iron 3 mg
  • Fibre 0 g
  • Sodium 170 mg
  • Sugars 9 g
  • Protein 25 g
  • Calories 280
  • Total fat 15 g
  • Cholesterol 75 mg
  • Saturated fat 6 g
  • Total carbohydrate 12 g
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Lunch & Dinner

Maple & Rosemary Grilled Short Ribs