Saturday, 25 May 2013

Korean Barbecued Beef Short Ribs

The Fine Cooking magazine for June/July 2013 had this recipe and I just had to try it. The flaken style ribs are marinated and are very tender and flavourful!! We enjoyed them like lettuce wraps, topping the lettuce with a sticky rice, a little hot sauce and a piece of the beef once the little bone was removed or they can be devoured just the way they are!!



6 Tablespoons granulated sugar

6 Tablespoons soy sauce

6 Tablespoons apple juice

¼ cup asian sesame oil

5 cloves garlic smashed

4 teaspoons finely grated ginger(about a two inch piece)

Kosher salt

freshly ground pepper

2 pounds flanken style bone in short-ribs


Combine all marinade ingredients into a shallow dish.

Add ribs, ensuring all sides are covered with marinade.

Cover and refrigerate for 2-12 hours. The longer the better

Grill ribs over a hot bbq discarding all the marinade. Cook ribs to your liking. Sprinkle with sesame seeds.

Serve with rice.Another way to enjoy these ribs is to place some sticky rice into a leaf of head lettuce, add a little red chili hot sauce and cut the bone off the rib and wrap it into the lettuce, a lettuce wrap yummy!!

Mix all marinade ingredients into a shallow dish. Add ribs and marinade from 2-12 hours in the refrigerator. The longer the better!!!

Discard marinade and grill over high heat to your liking.
Starting to look fine!!!

Remove from grill and sprinkle with sesame seeds!

No comments:

Post a Comment