Cooking at Home
Fire Grilled Op Rib


  • 3 x 1.2kg MSA Grade OP ribs bone in (5cm thick)
  • Sea salt flakes
  • Extra virgin olive oil (dash)
  • 1 lemon (wedges for serving)
  • 120ml sherry vinegar or red wine vinegar
  • 60ml Usukuchi Light Colour Soy Sauce
  • 30ml fish sauce
  • 5g brown sugar
  • 2 garlic cloves (crushed)

Fried Enoki

  • 1 litre vegetable oil
  • 800g enoki mushrooms
  • 300g tempura flour
  • 400ml iced water
  • 1/2 tsp sweet paprika powder
  • 1/2 tsp garlic powder

Salad Dressing

  • 20ml Kikkoman Naturally Brewed Soy Sauce
  • 30g whole egg mayonnaise
  • 60g Greek yoghurt
  • 500g Petite Bouche Salad Mix
40 mins
Cook time
20-25 mins
Prep time
15 mins

Fire Grilled Op Rib

The smoky flavour that can only be achieved on the grill makes these succulent ribs a sure fire hit, with a delicious salad that balances all the flavours as a side.


Step 1
For the OP rib marinade, bring vinegar, Usukuchi Light Colour Soy Sauce, fish sauce, sugar, and garlic to a simmer in a small saucepan over medium heat. Gently simmer until reduced by half. Set aside to cool.

Step 2
Prepare the grill for high indirect heat.

Step 3
Season steak generously and grill over direct heat, turning every minute, until deeply browned on all sides for up to 6-8 minutes. (Grill the fat side to render the fat).

Step 4
Move the steak over the indirect heat and keep turning. Place a thermometer into the thickest part of the steak. Once it reaches 40°C, start basting with the marinade.

Step 5
Continue to grill, turning and basting with the marinade. Remove from the grill at 56-58°C for medium-rare and rest for about 10 minutes as the internal temperature will keep climbing to 60-62°C.

Step 6
Serve the steak with a side of the marinade.

Fried Enoki Mushrooms & Petite Bouche Salad

Step 1
Whisk together the tempura flour iced water, paprika powder and garlic powder until smooth.

Step 2
Heat the vegetable oil ready for frying. Cut off the bottom part of the enoki mushrooms and separate them into smaller bunches.

Step 3
Place the mushrooms into the tempura mixture and fry until golden brown and then place them on a paper towel to soak up the excess oil.
Garnish the steak with the fried mushrooms and a lemon wedge.

Step 4
For the dressing, mix the Kikkoman Naturally Brewed Soy Sauce, mayonnaise and Greek yoghurt together and dress the side salad.

Print this recipe

See how to make this dish