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
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.