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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
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Prep Time 4 hours
Cook Time 29 minutes
Course Main Course
Servings 4 people

Equipment

  • Grill

Ingredients
  

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

Instructions
 

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 done
    The chicken takes about 20 minutes.
    The flanken ribs can be cooked to how you like. Rare, medium, well done

Macaroni Salad

  • Cook/boil macaroni pasta
  • Mix remaining ingredients into pasta
Keyword chicken teriyaki, Flanken Ribs, macaroni salad