#1 Beef Rib "sam's Plate" Recipe

Trim & Prep

Pat ribs dry with paper towels. If ribs are in a single large slab, cut into 2-3 bone portions for easier handling and serving. Remove any loose silver skin; leave a thin layer of fat for flavor. Score the fat lightly in a crosshatch pattern without cutting into meat.

Season

Rub the ribs evenly with the neutral oil, then sprinkle kosher salt and freshly ground black pepper on all sides. Let rest at room temperature for 20–30 minutes to allow seasoning to penetrate while you make the marinade.

Make Marinade Base

In a medium saucepan or bowl, combine the low-sodium soy sauce, mirin, sake, brown sugar, honey, grated ginger, minced garlic, toasted sesame oil, rice vinegar, and optional chili paste. Whisk to dissolve the sugar and integrate ingredients.

Simmer & Reduce

If using a saucepan, bring the mixture to a gentle simmer over medium-low heat for 4–6 minutes to meld flavors and slightly reduce. Remove from heat and let cool to warm.

Thicken Sauce

In a small bowl, mix cornstarch with cold water to make a slurry. Stir the slurry into the warm sauce and return to low heat for 1–2 minutes until slightly thickened and glossy. Remove from heat and cool. Reserve about 1/3 cup for basting during grilling and set the rest aside as finishing sauce.

Marinate Ribs

Place the seasoned ribs in a shallow dish or large zip-top bag and pour the cooled marinade (not the thickened reserved basting portion) over them, turning to coat. Marinate in the refrigerator for at least 4 hours, preferably overnight. If short on time, marinate for 1–2 hours.

Bring to Temperature & Prep Grill

About 30–45 minutes before cooking, remove ribs from refrigerator and let sit at room temperature. Preheat grill for two-zone cooking: medium-high direct heat (about 425–475°F / 218–246°C) on one side and medium-low indirect heat on the other. Oil grill grates lightly to prevent sticking.

Initial Sear (Direct Heat)

Place ribs meat-side down over direct heat and sear 2–3 minutes until well charred; flip and sear the other side 2 minutes. Watch closely to avoid flare-ups from fat. This step builds the charred exterior described in the dish.

Finish Indirect & Baste

Move ribs to indirect heat (cooler side), bone-side down. Close the lid and cook for 35–55 minutes, depending on thickness, until ribs are tender and internal temperature reaches about 195–205°F (for fall-off-the-bone) — check between bones with a probe or fork for tenderness. During the last 10–15 minutes of cooking, brush the reserved thickened teriyaki BBQ sauce on all sides every 3–4 minutes, allowing it to caramelize but not burn.

Rest & Sauce

When ribs are well glazed and tender, remove them from the grill and transfer to a cutting board. Tent loosely with foil and rest 10 minutes. Spoon additional finishing sauce (from the reserved portion) over the ribs if desired to deepen the glaze.

Slice & Serve

Slice ribs between the bones into individual pieces or serve as 2-3 bone portions. Garnish with thinly sliced green onions and toasted sesame seeds. Serve with lemon or lime wedges on the side for a bright finish.