Best Barbecued Korean Ribs Recipes

BARBECUED KOREAN RIBS

Steps:

• Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag.
• Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate 4 hours, turning bag over occasionally.
• Remove ribs; discard marinade.
• Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.

KOREAN BARBECUED SHORT RIBS

Steps:

• Make deep cuts in the meat between the ribs so the meat will absorb the marinade.
• Rub well with sugar and oil and let sit for 30 minutes.
• Combine ingredients for marinade, pour over ribs and let stand for 1 hour.
• Bake or barbecue, turning and basting frequently with marinade, for 20 to 30 minutes or until meat is cooked.

KOREAN BARBECUED RIBS WITH PICKLED GREENS

Steps:

• Cut each short rib crosswise into 3 pieces, cutting between the bones. Soak the ribs in a large bowl of ice-water for at least 20 minutes, or up to 2 hours.
• Make the marinade: Stir together the marinade ingredients in a medium bowl until the sugar is dissolved. Drain the ribs; pat dry. Put the ribs and marinade in a 9 × 13-inch glass baking dish; turn each rib to coat. Cover, and refrigerate overnight.
• Make the pickled greens: Put the greens and scallions in a medium bowl, and set aside. Cook the garlic and chiles in the sesame oil in a small saucepan over medium heat until the garlic is pale golden, 2 to 3 minutes. Add the ginger, and cook, stirring, until fragrant, about 2 minutes.
• Remove from heat; stir in the vinegar, mirin, and salt. Immediately pour the contents of the pan over the greens, and toss to coat. Let cool to room temperature. Cover with plastic wrap; refrigerate overnight.
• Preheat the broiler, with the rack about 6 inches from the heat source. Line a rimmed baking sheet with foil, and very lightly brush with vegetable oil. Lift the ribs from the marinade, and arrange in a single layer on sheet (discard marinade).
• Broil the ribs (checking often) until well browned on top, about 5 minutes. Turn; continue to cook until well browned on other side, about 4 minutes more. Serve with chilled pickled greens.

KOREAN BARBECUED SHORT RIBS

Steps:

• 1. Combine the marinade ingredients in a large bowl. Add the ribs, stir to coat, cover, and refrigerate for 6 hours or overnight.
• 2. Lift the ribs from the marinade and drain them briefly; reserve the marinade.
• 3. Place the ribs on a greased grill 3 to 4 inches above a solid bed of low-glowing coals (or place them 2 to 3 inches below the heat on a rack in a broiler pan).
• 4. Cook, turning once, until done to your liking, 3 minutes per side for medium-rare.
• 5. Meanwhile, bring the leftover marinade to a boil in a small saucepan. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
• 6. Transfer the ribs to a serving platter, pour the sauce over the ribs, and serve.

KOREAN BARBECUED SHORT RIBS

Steps:

• Combine soy sauce, sesame oil, brown sugar, green onions, garlic, ginger, sesame seeds and optional red pepper flakes in a bowl. Slice Asian pears into 1/4"-thick chips, irregular shapes are fine. Nestle ribs in a roasting pan or pile in a large, sturdy re-sealable plastic bag. Scatter pear around ribs then pour over marinade. Turn ribs to ensure they are evenly coated. Refrigerate for at least 3 hours, up to 24 hours. Turn ribs at least once during the marination. Prepare the grill. A gas grill will work but, according to Gregory, "Koreans prefer the char of charcoal." Third choice is a broiler. Drain excess marinade off ribs and reserve. Cook ribs, turning often with metal tongs. Depending on the thickness of the meat and the heat of the grill, this may take as little as 5 minutes, or as many as 15 minutes. Tend the grill carefully, watching for flare-ups which can be put out with a cupful of water. Toward the end of the cooking process, pour remaining marinade over ribs, cook another minute to caramelize, then pull off to check for done-ness. Gregory's tip is to cut a piece and taste it. The middle should look the way you like your steaks to look, which is probably not too bloody, and definitely not too dry. Serve with rice, torn lettuce and a julienne of green onions, and a sesame oil and soy sauce dressing.

KOREAN BARBECUED RIBS WITH PICKLED GREENS

Steps:

• Cut each short rib crosswise into 3 pieces, cutting between the bones. Soak ribs in a large bowl of ice-water for at least 20 minutes, or up to 2 hours.
• Make marinade: Stir together marinade ingredients in a medium bowl until sugar is dissolved. Drain ribs; pat dry. Put ribs and marinade in a 9-by-13-inch glass baking dish; turn each rib to coat. Cover, and refrigerate overnight.
• Make pickled greens: Put greens and scallions in a medium bowl, and set aside. Cook garlic and chiles in sesame oil in a small saucepan over medium heat until garlic is pale golden, 2 to 3 minutes. Add ginger, and cook, stirring, until fragrant, about 2 minutes.
• Remove from heat; stir in vinegar, mirin, and the salt. Immediately pour contents of pan over greens, and toss to coat. Let cool to room temperature. Cover with plastic wrap; refrigerate overnight.
• Preheat broiler, with the rack about 6 inches from heat source. Line a rimmed baking sheet with foil, and very lightly brush with vegetable oil. Lift ribs from marinade, and arrange in a single layer on sheet (discard marinade).
• Broil ribs (checking often) until well browned on top, about 5 minutes. Turn; continue to cook until well browned on other side, about 4 minutes more. Serve with chilled pickled greens.