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Recipe Detail Page
Marinated Miami Short Ribs with Grilled Watermelon & Greens
Summer 2022
Grilled fruit isn’t anything new— think peaches and pineapple—but watermelon may not be an obvious choice. Using a sweet and salty lime rub really amps up the watermelon’s sweetness and makes it a surprisingly delicious match for charred Miami-style ribs and a zingy green salad.
Serves 4
MISO MARINADE
1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) white miso paste
2 tbsp (30 mL) maple syrup
2 tbsp (30 mL) apple cider vinegar
2 tsp (10 mL) finely grated ginger
8 Miami-cut short ribs, about
2 lbs (905 g)
GRILLED WATERMELON
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) finely grated lime zest
1 tsp (5 mL) kosher salt
1 mini watermelon, rounded ends trimmed off, cut into four 1-inch (2.5-cm) rounds
SALAD
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) apple cider vinegar
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) kosher salt
2 cups (500 mL) baby arugula, packed
2 cups (500 mL) watercress, packed
1 shallot, ends trimmed, halved lengthwise, peeled, and thinly sliced
1/4 cup (60 mL) crumbled feta
Lime wedges for serving
1. For the miso marinade, in a small bowl, whisk together soy sauce and miso paste. Add maple syrup, apple cider vinegar and finely grated ginger. Mix well. Pour marinade into a large baking dish, long enough to fit the ribs. Place ribs in marinade, making sure each rib gets fully coated in marinade. Cover with plastic wrap and place in fridge to marinate for at least 2 hours or, ideally, overnight.
2. For the grilled watermelon, combine sugar, lime zest and salt in a small bowl. Rub sugar mixture onto both sides of watermelon. Place melon on a wire rack set over a baking sheet. Let marinate 15 minutes.
3. Heat grill to high.
4. Grill ribs 3 to 5 minutes per side, until charred in spots. Set aside on a plate to rest while grilling watermelon.
5. Pat both sides of watermelon dry with paper towel, being careful not to wipe off too much sugar mixture. Grill watermelon 3 to 4 minutes per side, until warmed through and grill marks appear. Cut watermelon rounds into triangles for serving.
6. For the salad, whisk together olive oil, apple cider vinegar, Dijon mustard and salt in a large bowl until well combined. When ready to serve, add baby arugula, watercress, sliced shallot and feta. Mix well to combine.
7. Plate grilled watermelon slices, grilled ribs and tossed salad together. Serve with extra lime wedges on the side.
Serves 4
