Beef rib is traditionally cooked via slow braising – at least in most cases. However, we find that, if properly cut and prepared, the strips of meat between the ribs are also delightful after a quick outing on the barbecue. We'll show you how to achieve the perfect result with a BBQ rub and teriyaki glaze.





  • Approx. 1 kg short ribs
  • 1 bunch spring onions
  • Some sunflower oil
  • 3 tbsp BBQ rub of your choice
  • 4 tbsp brown sugar
  • 1 thumb-sized piece of ginger
  • 2 garlic cloves
  • 2 tbsp mirin
  • 2 tbsp honey
  • 200 ml soy sauce
  • Some roasted sesame seeds



Cut the rib fingers as shown in the video. Rub with BBQ rub and sear on a preheated griddle plate, 4 minutes on each side. Cut the spring onions in half, rub with a little sunflower oil and sear at a high temperature.

In a saucepan (on the grill or side burner), melt the sugar and then immediately quench it with the soy sauce and mirin. Add finely chopped ginger and garlic and season with a little honey. Allow to simmer down slightly.

Brush the rib fingers with the teriyaki sauce and let them caramelise briefly on the griddle plate. Garnish with the grilled spring onions and sprinkle on some sesame seeds before serving.