Korean BBQ Short Ribs
These traditional Korean BBQ Short Ribs are a fast and flavorful way to cook ribs on the grill. Enjoy beef ribs with a little bit of flare and elegance as the Asian flavors add a savory and sweet combination that deliver big on satisfaction. Korean style ribs can be found at your local Asian Market as well as high end grocers.
3 lbs. Beef Short Ribs, Flanken-style ¼”-½” thick
1 tbsp Garlic, Minced
½ tsp Red Chili Flakes
1 tsp Sesame Oil
⅓ cup Tamari
1 tbsp Vegetable Oil
¼ cup Chardonnay
1 ½ tbsp dark brown sugar
1” knob Ginger Root, grated
¼ cup Scallions, chopped
(optional) toasted sesame seeds
⅔ cup Water
What are Korean Style Short Ribs?
Korean-style short ribs, also known as "Flanken," are cut lengthwise across the rib bones to create a thin slice of tender rib meat. The thinner slices allow for faster cooking on the grill and soak up more of the sweet and tangy Korean BBQ glaze.
Best Wood Pellets for Korean Style Ribs
For this recipe, we recommend using Apple Hardwood Pellets. The sweet aromas blend well with the sweet-heat elements of the dish.
Place short ribs on a rimmed metal sheet tray.
Stir together wine and sugar, and rub all over the ribs. Set aside for 15 minutes.
In a glass mixing bowl, whisk together soy sauce, scallions, garlic, ginger, brown sugar, and sesame oil. Then whisk in water and continue to whisk until sugar dissolves. Add oil and chili flakes, then pour marinade over ribs and turn to coat both sides. Cover and refrigerate 8 hours, or overnight.
Remove ribs from the refrigerator and place on another tray and allow to sit at room temperature for 1 hour. Pour marinade into a sauce pot, bring to a low simmer, and reduce by half. Set aside to baste ribs with later.
Fire up your Louisiana Grills pellet grill and preheat to 400° F, with the Sear Slide open. If using a gas or charcoal grill, set it up for medium-high direct heat.
Grill ribs 1 to 2 minutes per side over open flame, then move off flame to the right side of grill, and continue to grill 3 minutes per side, basting with sauce before and after turning ribs over.
Remove from grill, transfer to cutting board or platter, garnish, and serve hot.
For the garnish, top with scallions, cilantro and toasted sesame seeds.
Glass Mixing Bowl
Metal Sheet Tray
If you have a blender, try blending the marinade ingredients vs mixing in a bowl. The blending process will infuse the ingredients better with the liquid.