Best Korean Barbecued Short Ribs Recipes

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 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.