These Grilled Korean Short Ribs are full of flavor and melt-in-your-mouth tender. With a sweet and savory marinade, they are perfect for a summer BBQ!
You’ll love how easy they are to make! Just marinate, grill, and enjoy. Don’t be surprised if everyone asks for seconds (or thirds)! 🌟
Key Ingredients & Substitutions
Beef Short Ribs: Flanken cut short ribs are ideal for grilling due to their tenderness and flavor. If you can’t find them, try using any beef ribs, like baby back ribs or ribeye steaks, but adjust grilling time accordingly.
Soy Sauce: Regular soy sauce gives that great Umami flavor. If you’re looking for a gluten-free option, use tamari instead. Coconut aminos can be a lower-sodium alternative as well.
Sugar: Brown sugar adds a nice depth to the marinade. You can substitute it with honey or agave syrup for a different sweetness and to keep it refined sugar-free.
Sesame Oil: This oil is essential for that unique nutty flavor, but if you’re out, use vegetable oil mixed with a little sesame seeds. Toasted sesame oil is even better for a stronger flavor.
Rice Vinegar: This brightens the dish. If you don’t have it, apple cider vinegar or white wine vinegar can work as substitutes, though the taste will be slightly different.
How Do I Marinate Ribs for Maximum Flavor?
Marinating is key to making your ribs flavorful and tender. By allowing the meat to sit in the marinade, it absorbs all those wonderful flavors. Here’s how to do it right:
- Mix the marinade ingredients well. Ensure the sugar dissolves completely.
- Coat the ribs thoroughly with the marinade to ensure every inch is covered.
- Seal the bag tightly or cover the dish well to prevent air from getting in.
- For best results, marinate overnight, or at least for 3 hours. The longer, the better!
How to Make Grilled Korean Short Ribs
Ingredients You’ll Need:
For the Ribs:
- 2 pounds beef short ribs, preferably flanken cut
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup sugar
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green onions, chopped (plus extra for garnish)
- Salt and pepper to taste
For Serving:
- Lettuce leaves (for wrapping)
- 1 tablespoon sesame seeds (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time for the marinade, followed by at least 3 hours to marinate the ribs (overnight is best!). You’ll then need about 10-15 minutes for grilling. So, plan for around 3 hours and 30 minutes to 4 hours in total, depending on your marinating time!
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by grabbing a medium bowl. In this bowl, mix together the soy sauce, sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and chopped green onions. Use a whisk to stir everything until the sugar dissolves and the marinade is fully blended. It should smell delicious!
2. Marinate the Ribs:
Now, take your short ribs and place them into a large resealable plastic bag or a shallow dish. Pour that lovely marinade over the ribs, making sure they’re well coated on all sides. Seal the bag (or cover the dish with plastic wrap) and tuck it into the refrigerator. Aim to marinate for at least 3 hours, but if you can wait overnight, you’ll get even more flavor!
3. Preheat the Grill:
About 30 minutes before you’re ready to grill, fire up your grill and preheat it to medium-high heat. This helps give your ribs those nice grill marks and smoky flavor!
4. Grill the Ribs:
When the grill is hot, take the ribs out of the marinade (don’t forget to throw away any leftover marinade). Lightly season the ribs with salt and pepper. Place the ribs on the grill and cook them for about 4-6 minutes on each side. Look for a nice char and cook them to your preferred level of doneness.
5. Garnish and Serve:
Once they are grilled to perfection, remove the ribs from the grill and place them on a nice serving platter. For a sprinkle of color and extra flavor, top them with additional chopped green onions and sesame seeds. Serve the ribs with fresh lettuce leaves for wrapping—this makes eating them so much fun! Enjoy your delicious grilled Korean short ribs!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! If you can’t find flanken cut short ribs, you could use chuck short ribs or even ribeye steaks for a similar flavor. Just keep in mind that cooking times may vary—adjust accordingly to ensure they’re tender and cooked through.
How Long Should I Marinate the Ribs?
For the best flavor, marinate the ribs overnight if time permits. However, a minimum of 3 hours will still impart good flavor. If you’re in a pinch, a quicker 30-minute marinade can work too, but the flavor won’t be as deep.
What Can I Substitute for Rice Vinegar?
If you don’t have rice vinegar, white wine vinegar or apple cider vinegar can be used as substitutes. They may bring a slightly different taste profile, but they’ll still work well in the marinade. Just use the same amount called for in the recipe!
How to Store Leftover Ribs?
Store any leftover grilled ribs in an airtight container in the fridge for up to 3 days. Reheat them gently on the grill or in the oven at a low temperature. If reheating on the grill, cover with foil to help keep them moist!
