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!!


Ingredients

Marinade:

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


Directions:

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!!

Print Recipe:Korean Barbecued Beef Short Ribs

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!