LA Street Skewers

Sweet Baby Ray’s Korean BBQ boneless short rib skewers, wilted spinach, carrots and green onions.


6 oz Braised boneless beef short rib, cut into 1” cubes

2 each Bamboo skewers, soaked in water

2 fl oz Sweet Baby Ray’s Korean Barbecue & Wing Sauce

1/4 cup Carrots

1 cup Spinach leaves

1/4 tsp Black sesame seeds

1/4 tsp White sesame seeds


1. Divide short ribs between two skewers. Brush short ribs with half of the Sweet Baby Ray’s Korean Barbecue & Wing Sauce and grill until crispy.

2. In a sauté pan, heat remaining BBQ sauce, then add spinach and carrots. Cook just to wilt spinach.

3. Plate spinach and carrot mix and top with grilled short ribs. Garnish with black and white sesame seeds.