Korean Short Ribs Recipe
Korean short ribs are grilled in 5 minutes. You'll love this easy, fall-off-the-bone tender recipe (a.k.a. Korean BBQ, LA galbi, or kalbi).
Servings: 6
Ingredients
- ¼ cup soy sauce
- ½ Asian pear
- ¼ medium onion
- ¼ cup honey
- 1 ½ tbsp finely-grated ginger
- 1 tbsp minced garlic
- ½ tsp cayenne
- ½ tsp pepper
- 1 tbsp oil
- 2 ¼ lbs flanken beef short ribs 1/4" to 1/2" thick
Instructions
- Combine all marinade ingredients (everything except the beef ribs) in a small blender or food processor and process until smooth. Pour over ribs in a shallow baking dish and stir to coat evenly. Cover and marinate at room temperature for 30 minutes or in the fridge for up to 48 hours.
- Preheat grill over medium-high heat for about 5 minutes. Grill ribs over direct heat for about 3 minutes on the first side (or until ribs release easily and are well marked), with lid closed, then flip and cook 1-2 minutes on the other side. Transfer to a serving plate, tent with foil and let rest for 5 minutes.
Video
Notes
- If you don't have Asian pear, substitute 1/4 cup pineapple juice (it also has tenderizing enzymes and the flavor works beautifully here.)
- You may substitute brown sugar or maple syrup for the honey.
- Instead of grilling, ribs can be cooked directly under a preheated broiler, on a lightly-oiled stovetop grill pan, preheated for at least 5 minutes over high heat, or in an airfryer for about 5 minutes on 390ºF.
- 1/4" thin ribs will grill faster and are more tender and the marinade penetrates more fully, but they fall apart more than the 1/2" thick ribs. For beautiful presentation, choose thicker ribs.
- Substitute gluten-free tamari for a gluten-free version.
Nutrition
Calories: 296kcal | Carbohydrates: 12g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 83mg | Sodium: 840mg | Potassium: 584mg | Fiber: 1g | Sugar: 9g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 3mg