Korean Short Ribs
Sweet and savory grilled Korean short ribs are quick to make and pair well with jasmine rice and kimchi.
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
Fuel: We recommend Kingsford™ Professional Charcoal Briquets for their high heat, low ash performance.*n
*Compared to Kingsford™ Original CharcoalMethod: Direct-Heat Grilling
Temp: 600°F (High Heat)
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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