Grilled Korean Short Ribs

As 2012 is winding down, I have discovered one of my favorite recipes of the year. I dare you to send me a better Korean-style rib marinade than this one. I double dog dare you. And don’t roll your eyes at me, I’m serious! These are so good even the husband, whose main description of good food is, “Mmm,” went on and on about how delicious they tasted. They’re tender, piquant, smoky, sweet and oh so juicy.

These ribs grill up in a snap, so don’t get sidetracked plotting how to steal them off your spouse’s plate when he’s not looking. Save yourself a lot of trouble and buy plenty. Things got a little heated here last night as we only had 4 ribs. Someone almost slept on the couch … we will leave it at that!

Grilled Korean Short Ribs

Courtesy of epicurious.com

Serves 8

1 cup soy sauce

½ cup mirin (sweet Japanese rice wine) or sweet Sherry

½ cup (packed) dark brown sugar

¼ cup unseasoned rice vinegar

¼ cup oriental sesame oil

¼ cup minced garlic (about 15 cloves)

2 large green onions, chopped

5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces) (Ask your butcher to do this for you if they are not readily available in the meat section.)

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally. (We marinated them for 6 hours and they were fantastic, so do not panic if you don’t have time to marinate overnight.)

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare (3 minutes per side) or medium (6 minutes per side).

Serve with plenty of napkins!

For a printable version of this recipe, please click here.