The best of Korean barbeque comes to your backyard cookout, and after trying them, you might not want ribs of any other kind! Kalbi Short Ribs begin with marinating flavorful, beefy short ribs in a tangy, smoky-sweet, and fragrant sauce, with notes of nuttiness and crisp onions. Then the ribs are grilled to juicy, rosy tenderness… so tender that you won’t believe the meat isn’t falling off the bone! Kalbi Short Ribs only need a few hours to marinate, so you can prepare them the morning of the cookout with no sweat, and the results are mouthwatering! Get ready for people to beg you for the recipe!
Ingredients
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 3/4 cup water
- 2 green onions, chopped
- 1 clove of garlic, minced
- 1 tablespoon toasted sesame oil
- 2 pounds Korean-style short ribs or beef chuck flanken, cut 1/3 to 1/2-inch thick across bones
Directions
Step 1 –Stir together the soy sauce, brown sugar, water, green onions, garlic, and sesame oil in a bowl until the sugar has dissolved.
Step 2 –Place the ribs in a large, resealable plastic bag.
Step 3 –Pour the marinade mixture over the ribs.
Step 4 –Seal the bag and refrigerate for at least 3 hours and up to overnight.
Step 5 –Preheat the grill to medium-high heat.
Step 6 –Lightly oil the grate.
Step 7 –Remove the ribs from the bag, shaking off the excess marinade and discarding any remaining marinade.
Step 8 –Grill the ribs until the meat is still pink but not bloody nearest to the bone and has reached 145 degrees F internally, about 5-7 minutes per side.
Step 9 –Serve hot.
