These rib fingers are unbelievably easy to cook and a favorite in our house—we always make a full pack! Any leftovers (if there are any) taste just as good the next day.
My favorite way to cook them is on a Weber BBQ using indirect heat, but an oven works beautifully too.
You can shop our Rib Fingers here.
How to Cook Rib Fingers
What you’ll need:
- 1 pack of Wagyu rib fingers
- Salt or your favorite seasoning (we love Murray River Salt flakes)
Instructions:
- Prep the meat – Take the rib fingers out of the fridge an hour before cooking. Trim off any excess fat (we sometimes save ours to make Wagyu tallow for other recipes) and let the meat come to room temperature.
- Season – Lightly salt or rub with your favorite flavours.
- Preheat – Set up your BBQ or oven at 150°C. If using a BBQ, set up for indirect heat.
- Cook – Place the rib fingers on a rack over a drip tray and cook for 1.5–2 hours. The outside may turn beautifully crunchy while the inside stays juicy and tender. Thanks to their marbling, they’re hard to overcook!
- Make the sauce while the ribs cook (recipe below).
- Serve – Enjoy them as they are or dip into the rich, tangy whisky glaze!
Tangy Whisky Glaze (or Dipping Sauce)
This sauce adds a delicious kick, perfect for glazing your rib fingers or serving on the side.
Ingredients:
- 2 tbsp Worcestershire sauce
- 2 tbsp American mustard
- ¼–½ cup orange juice (adjust for sweetness)
- 2 tbsp cider vinegar
- 2 tbsp whisky
- 1½ tbsp molasses
- 3 tbsp tomato paste
- 2–4 garlic cloves, crushed
- ½ tsp Tabasco sauce
- ¼ tsp ground cloves
- Salt and pepper, to taste
Instructions:
- Combine all ingredients in a small pot.
- Bring to a boil, then reduce heat and simmer for a few minutes until slightly thickened.
- Serve warm or cold on the side—or brush onto the ribs in the last 10 minutes of cooking for a glossy glaze!
