Thinly sliced Korean-style ribs are meaty and flavourful but require marinating for tenderness. These ribs are often referred to as Miami-style and can usually be found at the butcher's counter.
Prep time: 30 minutes
Marinating time: 4-8 hours
- 3 lb (1.4 kg) Korean-style beef short ribs
- 1 green onion, thinly sliced
Korean Beef Marinade
- 1 small Asian pear, peeled and cubed
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp granulated sugar
- 3 green onions, cut in 1-inch pieces
- 1 piece (1") fresh ginger, peeled and sliced
- 6 cloves garlic
- 1 tsp black pepper
- 3/4 tsp sesame oil
- 1/4 tsp salt
- 1/4 cup apple juice
- 12 flanken-style beef ribs, about 4 pounds total and 1/2 inch thick
- 2 tablespoons toasted sesame seed (optional)
Grill time: 3 to 5 minutes. direct med/high heat (450° to 550°F)
- In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the remaining marinade ingredients. Process until well combined.
- Put the ribs in a large re-sealable bag/bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 4 to 8 hours. Preferably overnight.
- Prepare the grill for direct cooking over high heat.
- Brush the cooking grates clean. One at time, lift the ribs and let the liquid and solid bits fall back into the bag/bowl. Discard the marinade. Grill the ribs over direct high heat, with the lid down, until they are nicely charred on both sides and cooked to a medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from the grill and sprinkle with the sesame seeds (optional).
- Serve with steamed rice and grilled vegetables or as appetizers for the BIG GAME!!
Serves: 4 to 6