I’m not even sure if I can say Korean Short Ribs without salivating.
We save these tasty morsels for special occasions and Father’s Day is just around the corner. What does Rick want for Father’s Day? You guessed it… these finger lickin’ bites.
When you set your sights on making Korean Short Ribs, think “thin”. We have bought short ribs at the grocery store and yes, they are ok, but to have them super flavourful, you want to go to your butcher and ask them to cut the short ribs thin in order for you to BBQ them for Korean Short Ribs. They will know exactly what you are talking about.
I went to our butcher last time and pre-ordered the ribs. He smiled and nodded-“No problem. I will freeze them, then put them through the saw to make them nice and thin for you.” Everybody has been making them as of late where I live, so he precuts and prepackages them!
I know it is not traditional, but we have these along with a turkey dinner at Christmas time too. Like I said… special occasions only.
Grab a bunch, marinate them all day and BBQ them quick. They will be tender, juicy and FULL of dribble down your chin flavor.
Korean Short Ribs
- 2-3 lbs Beef Short Ribs 1/4 thick is ideal
- 2/3 cup Brown Sugar
- 3/4 cup Soy Sauce
- 1/4 cup Teriyaki Sauce
- 1/4 cup Rice Wine Vinegar
- 1/2 cup Cold Water
- 1 small Onion Finely Chopped
- 3 cloves Crushed Garlic
- 2 tbsp Sesame Oil
- 1/2 tsp Black Pepper
- 2 Green Onions Optional-thinly Sliced
- Coat beef ribs with brown sugar and let sit for 15 minutes.
- In a large container, mix all the other ingredients together-except the green onions.
- Place marinade in either large plastic freezer bags. We put the marinade in a large roasting pan.
- Add ribs to marinade for at least 4 hours. We leave ours in the marinade all day.
- Heat BBQ to medium-high. Cook ribs for 3-4 minutes per side.