What’s on the Grill #130
Grilled Korean Short Ribs! I have made these before, but with rather shoddy ribs and a short marinade time. This time was different. I had nice thick beef short ribs and a long marinade of 10 hours. In fact, I happened on the ribs by chance at the butcher. Just the size of them alone, about 2 x 3, dropped the idea in my head [Insert sound of coin being dropped down long well and a faint splash].
Beef short ribs can be prepared any number of ways, but for this recipe they are grilled Korean style which means direct high heat.
To prep the ribs, you first need to “cut them open”. Place the rib in front of you, with the bone facing down. Take a knife, and slice the meat horizontally across the top of the bone. Stop just before you get to the end, and then unfold the piece you just cut. Then on the meaty section you just flapped, starting about a half inch from the “seam”, cut down about two thirds into the meaty and flap that open. Your ribs should look like this:
For the marinade, I turn to the ever trusty Weber Red Book
Korean Short Ribs
p.126
3 Tbls brown sugar
2 Tbls rice vinegar
2 green onions, minced
2 Tsp minced garlic
2 Tsp Asian sesame oil
2 Tsp grated fresh ginger
1/2 Tsp Tabasco sauce
1/2 Tsp of each salt and pepper
Whisk the ingredients together and then place both the marinade and the ribs in a plastic bag. Allow the ribs to marinade in the refrigerator for 8 to 12 hours.
Remove the ribs from the marinade and pat try. Allow the ribs to sit at room temperature for about 30 minutes while you prep your grill. Remember, these ribs are cooked hot and fast. Preheat your grill to high. Grill the ribs over direct heat for approximately 5 to 7 minutes. Depending on how much marinade is left on the ribs, stay vigilant for flare-ups.
I made these for an appetizer. I cut them up into bite size pieces and served them toothpicks. The best pieces? The fat and when the guests weren’t looking, I gnawed on the bone. Good stuff.