Succulent Korean BBQ Short Ribs are easy to make and grill up in minutes. They have a rich meaty flavor very different from American style BBQ ribs.
Ingredients
For the Ribs
- 3 pounds beef short ribs sliced across the bone
- 3/4 cup low sodium soy sauce
- 1/2 cup sugar
- 2 Tbsp. vegetable oil
- 1 Tbsp. sesame oil
- 2 tsp. minced garlic
- 1 bundle green onions minced
- 1 Tbsp. fresh grated ginger
- 1/4 tsp. crushed red pepper flakes
For the Dipping Sauce
- 2/3 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1 heaping Tbsp. fresh grated ginger
- 1 tsp. sesame oil
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. sweet paprika
- 1/2 cup sugar
- 1/4 tsp. onion powder
- 2 heaping Tbsp. green onions minced
Instructions
To Make the Ribs
- Put everything but the meat into a Ziploc bag. Seal the bag and shake to mix all ingredients.
- Add the meat and refrigerate 1-3 days. If you plan to make the dipping sauce this is the perfect time to start it so the flavors can develop.
- About two hours before you want to cook it, set the bag of marinated meat on the counter and allow it to come to room temperature.
- The meat can be cooked on a grill or in a frying pan if a grill is not available. A grill will give a better flavor.
- To grill the ribs preheat a BBQ to high heat. When it is good and hot, add the meat and cook for 1-2 minutes / side allowing good char marks to establish. Continue to cook the meat for a few more minutes turning frequently until it is as cooked as you desired. I recommend medium-rare.
- To pan fry heat a cast iron or nonstick skillet to medium-high heat. Using enough oil to make sure the meat does not stick, cook turning frequently until the meat is as cooked as you desire. I recommend medium-rare.
- Serve immediately with rice and dipping sauce.
To Make the Dipping Sauce
- Stir all the sauce ingredients together and refrigerate until you are ready to use. The sauce is best if it as had at least 12 hours to develop. Leftover sauce keeps indefinitely in the refrigerator but will become very strong after a few months. We prize leftover sauce as a condiment for stir fry, a dip for almost any Asian food, and particularly for pot stickers enjoy .
Notes
When I find a sale on the ribs I make up the several batches of Garbi for the freezer. I put the meat in the marinade and then freeze it in Ziploc bags until I need a quick and easy dinner. I love doing the work of making the marinade once and having it ready for a quick dinner when I need it. As a bonus it defrosts quickly. Prepared food homemade style!