Lance’s Combo #5: Short Ribs & Chicken Teriyaki with Macaroni Salad
Lance DeMello
LAFD fire station recipe of short ribs and chicken teriyaki with macaroni salad
Prep Time 4 hours hrs
Cook Time 29 minutes mins
Marinade - per batch
- 1 cup soy sauce
- 1 cup brown sugar
- 1 tbsp minced garlic
- 1 tbsp finely grated fresh ginger
- 1 tbsp sesame oil
- cornstarch as needed for consistency
Meat
- 4 chicken thighs
- 8 to 12 flanken ribs
Macaroni Salad
- 1 tbsp apple cider vinegar
- 1 cup mayonnaise
- 2 tbsp sugar
- 1 can crab meat
- shredded carrots add as needed for taste
- 1 bag macaroni
Marinades & Meat
Marinade Batch 1 - mix soy sauce, brown sugar, garlic, ginger and sesame oil together.Separate the marinade in half for the chicken and the flanken ribs Marinade Batch 2 - Mix all ingredients and add cornstarch to thicken. Put aside to be used as sauce after cooking
Marinate chicken and ribs for minimum of three hours in refrigerator
Remove from fridge prior to cooking and let meat come up to room temperature
Cook meat on BBQ grill till doneThe chicken takes about 20 minutes.
The flanken ribs can be cooked to how you like. Rare, medium, well done
Keyword chicken teriyaki, Flanken Ribs, macaroni salad