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Grilled Thai Peanut Short Ribs

Thai peanut sauce isn’t just for chicken anymore! The proof is in these unique and delicious short ribs.

25 mins
4 Serving(s)
Grilled Thai Peanut Short Ribs


  • 1/4 cup Schnucks orange juice
  • 1/4 cup Schnucks olive oil, plus more for grilling
  • 1/2 cup Full Circle peanut satay sauce
  • 3 tbsp. Huy Fong Chili Garlic Sauce or sriracha
  • 3 lbs. Certified Angus Beef cross-cut bone-in beef short ribs
  • 3 English cucumbers, seeded and diced
  • 1 medium red onion, diced
  • 1 tsp. coarse salt
  • 2 tbsp. lime juice (1 lime)
  • 1/2 cup chopped fresh cilantro, packed
  • 1/4 cup chopped roasted peanuts


  1. In a medium bowl, whisk together orange juice, olive oil, peanut satay sauce and chili garlic sauce (or sriracha). Season with salt and pepper, if desired.
  2. Place ribs in a large glass baking dish; season all over with salt, if desired. Pour marinade over top and turn ribs to coat. Marinate at least 15 minutes (up to 1 hour) at room temperature.
  3. In a medium bowl, make cucumber salad; toss together cucumbers, onion and 1 teaspoon salt. Let sit at room temperature 15 minutes; drain and rinse. Add remaining ingredients and toss to combine; season with salt and pepper, if desired.
  4. Prepare grill for high direct heat; oil grates. Remove ribs from marinade and grill 2 minutes per side or until lightly charred and crisp around the edges. Transfer to a platter and let rest 5 minutes. Serve with prepared cucumber salad.

Recipe Notes

Our Butchers Make it Better

Save time and let us do the slicing! Just ask your butcher for cross-cut short ribs.

      Make It A Meal!

      Make a balanced meal with this recipe as a main, served with Spicy Grilled Pineapple and Schnucks Coconut Sparkling Water.

          Nutrition Facts

          871 Calories Per ServingFat: 69gSaturated Fat: 24gCholesterol: 164mgSodium: 633mgCarbohydrates: 16gFiber: 16gSugars: 9gProtein: 50g

          Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe