Grilled Korean short ribs are a tasty treat, packed with flavor and tenderness! They’re marinated in a sweet and savory sauce that makes your mouth water, perfect for grilling.
Every bite is juicy, and they grill up so easy, you’ll want to make them for every barbecue. Pair them with rice, and you’ve got a meal that feels special, even on a busy night!
Key Ingredients & Substitutions
Beef Short Ribs: Look for flanken cut short ribs, which are about 1/2 inch thick. If you can’t find them, any beef rib cuts that are thinly sliced will work. For a leaner option, consider beef sirloin or lamb ribs.
Soy Sauce: A key player in the marinade. If you’re gluten-free, try using tamari or coconut aminos for a similar flavor. Personally, I love using low-sodium soy sauce to keep it balanced and lighter on the salt.
Brown Sugar: This helps caramelize the ribs while grilling. If you don’t have brown sugar, white sugar mixed with a bit of molasses can substitute fine. You can also use honey or maple syrup for a different flavor twist.
Sesame Oil: This gives a great nutty flavor. If you’re out, you can replace it with olive oil or canola oil, but you’ll miss that unique sesame taste. I prefer toasted sesame oil for the extra flavor punch!
Rice Vinegar: Adds a nice tang. If you don’t have it, apple cider vinegar or white vinegar can work as substitutes, though they’re a bit stronger in taste. I recommend diluting them with a bit of water.
How Do I Ensure My Ribs Are Flavorful and Tender?
Marinating the short ribs is the best way to ensure they are flavorful and tender. For great results, let the ribs marinate for at least 3 hours, but overnight is even better. It allows the flavors to seep deeply into the meat. Also, make sure to coat the ribs well in the marinade!
- Mix your marinade ingredients in advance so that everything blends nicely.
- When you remove the ribs from the marinade, let the excess drip off to prevent flare-ups on the grill.
- Keep an eye on the grill temperature – medium-high heat is essential for achieving a good char without overcooking the meat.
- Let the ribs rest a bit after grilling to keep them juicy. It’ll be worth the wait!
How to Make Grilled Korean Short Ribs
Ingredients You’ll Need:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup water
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons rice vinegar
- 1 teaspoon black pepper
For the Ribs:
- 2 pounds beef short ribs, flanken cut (about 1/2 inch thick)
- 1/4 cup green onions, chopped (for garnish)
- 2 tablespoons sesame seeds (for garnish)
- Lettuce leaves (for serving)
How Much Time Will You Need?
This recipe needs about 15 minutes of prep time, plus at least 3 hours of marinating time in the fridge (overnight is even better!). Then, you’ll need around 10-15 minutes to grill the ribs. In total, plan for a fun cooking session of about 4-5 hours, including marinating!
Step-by-Step Instructions:
1. Preparing the Marinade:
In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, water, minced garlic, minced ginger, rice vinegar, and black pepper. This will create a delicious marinade full of flavor that your short ribs will soak up!
2. Marinating the Ribs:
Place the short ribs in a large resealable plastic bag or a shallow dish. Pour the tasty marinade over the ribs, making sure they get well coated. Be sure to seal the bag or cover the dish. Pop it in the refrigerator and let them marinate for at least 3 hours, but if you can wait, overnight is best to really boost the flavor!
3. Grilling the Ribs:
When you’re ready to cook, preheat your grill to medium-high heat. Take the ribs out of the marinade and let any excess drip off. Discard the leftover marinade to keep things safe. Now it’s time to grill! Place the ribs on the hot grill and cook for about 3-4 minutes on each side. You want them to develop a nice char, but cook them to your favorite doneness—medium-rare to medium is great!
4. Serving the Ribs:
Once they are grilled to perfection, remove the ribs from the grill and let them rest for a few minutes. This helps keep them juicy! Slice between the bones to serve and place them on a platter. Sprinkle with chopped green onions and sesame seeds for an added pop of flavor and color. Enjoy wrapping the delicious ribs in lettuce leaves for a fresh and exciting bite!
Can I Use a Different Cut of Meat for This Recipe?
Absolutely! If you can’t find flanken cut short ribs, you can use boneless short ribs or even chuck steak as an alternative. Just keep in mind that cooking times may vary, as your cut might be thicker or thinner.
What if I Don’t Have Sesame Oil?
No worries! If you don’t have sesame oil, you can substitute it with any neutral oil, like canola or vegetable oil. While it won’t have the same nutty flavor, you can add a sprinkle of sesame seeds to enhance the taste a bit.
How to Store Leftovers?
For any leftovers, cool the ribs completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, just microwave them or warm them up on a low grill for a few minutes to get that nice char back!
Can I Make the Marinade in Advance?
Yes! You can prepare the marinade ahead of time and store it in the fridge for up to a week. Just remember to give it a good stir or shake before use since some ingredients may settle over time.
