Korean BBQ-Inspired Short Ribs

Method4 steps · about 3 hr 30 min

1. 1

   Step 1: Whisk vinegar, soy sauce (¼ cup), sriracha hot sauce (¼ cup), and olive oil (2 tablespoons) together in a large bowl; add brown sugar (¼ cup) and stir until dissolved. Mix green onions (2), garlic (3 cloves), black pepper (1 tablespoon), sesame seeds (1 tablespoon), ginger (1 tablespoon), and five-spice powder into vinegar mixture until marinade is evenly combined.

   Uses ¼ cup rice wine vinegar · ¼ cup soy sauce · ¼ cup sriracha hot sauce, or to taste · 2 tablespoons olive oil · ¼ cup brown sugar · 2 green onions, chopped (optional) · 3 cloves garlic, minced, or more to taste · 1 tablespoon ground black pepper

2. 2

   Step 2: Place short ribs in a large resealable bag and pour marinade over ribs; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.

   Uses 2 pounds beef short ribs, cut 1/3-inch-thick across the bones

3. 3

   Step 3: Preheat grill for medium heat and lightly oil the grate.

4. 4

   Step 4: Remove ribs from marinade and place on the grill; cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side; cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate; let rest for 5 minutes.

   Rest Ribs · 5 minUses 2 pounds beef short ribs, cut 1/3-inch-thick across the bones