Recipe

Korean Short Ribs

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PRINTABLE VERSION

 

Yield: 4 to 6 servings

I have a slight obsession with short ribs in any form, but Korean short ribs might be one of my favorites.  I first had these at a football tailgate, when my mom’s half-Korean friend brought them, using his mom’s recipe.  I’ve begged for the recipe for years, and all I’ve gotten was a list of ingredients. I try to be in attendance any time I know he’s bringing the ribs, but once a year doesn’t satisfy my regular cravings for these. I came across a recipe in Chrissy Teigen’s Cravings cookbook and haven’t looked back since!

 

RIBS:

2-1/2 to 3 pounds flanken-style short ribs*

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup packed dark brown sugar

MARINADE:

3/4 cup low-sodium soy sauce

1/2 cup packed dark brown sugar

1/3 cup finely minced garlic

1/4 cup mirin

3 tablespoons finely grated fresh ginger

3 tablespoons coarsely grated yellow onion

One 8-ounce can crushed pineapple

2 tablespoons Sriracha

1 tablespoon sesame oil

FOR SERVING:

1 tablespoon white sesame seeds

2 scallions, finely chopped

 

*Flanken-style ribs are cut across the bone in thin strips.  These will be the opposite of the short ribs used for braising that you regularly see in the grocery store.

 

Prepare the ribs by placing in a large baking dish and sprinkling with the brown sugar, salt and pepper, rubbing into the meat and flipping the meat around to coat both sides. Let sit for at least 15 minutes to allow the flavors to become one with the meat.

 

In a blender or food processor, combine all the marinade ingredients.  Process until relatively smooth, but still slightly chunky.  Pour over the meat, ensuring it touches both the bottom and top.  Cover and refrigerate overnight at a minimum..the longer, the better!

 

Remove the ribs from the refrigerator 30 minutes to 1 hour before you want to grill.  Preheat a grill pan over medium-high heat for at least 15 minutes.  Scrape off the marinade flavorings from the meat before grilling; you don’t want burned garlic anywhere near your ribs!  Allow the excess liquid marinade to drain off before placing on the grill pan. Grill for 3 to 4 minutes per side, until the marinade is caramelized and the ribs are a mahogany brown.  Sprinkle with the chopped scallions and sesame seeds before serving.

 

Inspiration: Pineapple-Grilled Short Ribs, Cravings by Chrissy Teigen

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