Korean BBQ Short Ribs

by Jana Harvey on April 13, 2011

2 lbs. short ribs with meat butterflied
4 scallions, diced
6 garlic cloves, minced
1 cup soy sauce
1/2 cup sesame oil
2 Tbs. honey
4 tsp. sesame ginger seasoning
2 Tbs. brown sugar
1/4 tsp. black pepper
1/4 cup sake

Place the ribs in a plastic bag. Combine all the marinade ingredients in a bowl. Put 1/4 cup of the marinade aside in a separate bowl for slathering the ribs while BBQing. Pour the remaining marinade over the ribs and marinade for a minimum of 4 hours, or refrigerate overnight for a stronger flavor. Remove ribs from marinade and grill over medium high heat until cooked to desired doneness. Brush ribs with reserved marinade before flipping. Remove butterflied meat from bones, slice and serve with bones on the side.  Top with the Korean Spicy Green Onion Salad.

(Serves 4)

{ 1 comment… read it below or add one }

Edgar Massoletti May 19, 2014 at 5:11 am

Very much looking forward to trying the above recipe, along with the beer can recipe.


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