Korean Short Ribs

Sweet and savory grilled Korean short ribs are quick to make and pair well with jasmine rice and kimchi.

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Cooking for 4 people

Ingredients

  • 2 lb.

    Korean Style Beef short ribs

Sauce

  • 1 clove

    garlic, minced

  • 2

    green onions, chopped

  • 1/2

    medium white onion, sliced

  • 1 cup

    soy sauce

  • 1 cup

    brown sugar

  • 1 cup

    water

  • 1 tbsp.

    toasted sesame oil

  • 1 tbsp.

    canola oil, additional oil for grilling

  • serve with kimchi

  • serve with jasmine rice

1Food 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.

2Grill Prep

3The 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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