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Korean Short Ribs Served Over White Rice
Sweet and savory grilled Korean short ribs are quick to make and pair well with jasmine rice and kimchi.
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Ingredients
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2 lb. Korean Style Beef short ribs
Sauce
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1 clove garlic, minced
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2 green onions, chopped
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0.5 medium white onion, sliced
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0.75 cup soy sauce
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0.75 cup brown sugar
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0.75 cup water
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1 tbsp. toasted sesame oil
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1 tbsp. canola oil, additional oil for grilling
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serve with kimchi
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serve with jasmine rice
1 Food Prep
Mix together your sauce ingredients in a small mixing bowl.
- Place your ribs and sauce together in a large bag or bowl and massage the sauce into the ribs with your hands. Place your ribs and sauce mixture in the refrigerator to marinate for at least 4 hours, or leave overnight.
2 Grill Prep
- Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*n
*Compared to Kingsford® Original Charcoal - Method: Direct-Heat Grilling
- Temp: 600°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your ribs on the grate and discard the sauce. Cook your ribs for approximately 2 minutes on each side, then remove them from the grill and allow them to rest for at least 3 minutes before serving with steamed Jasmine rice and kimchi.*
Recipe created by Howard and Anita Hsu of Sweet Auburn BBQ on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
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