Korean Short Ribs Recipe
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Servings 6
Dinner
Korean
Keyword korean short ribs
- 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
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.
- 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.
Calories: 296kcalCarbohydrates: 12gProtein: 29gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 83mgSodium: 840mgPotassium: 584mgFiber: 1gSugar: 9gVitamin A: 9IUVitamin C: 2mgCalcium: 19mgIron: 3mg
Keyword korean short ribs