New Recipe Monday — Easy and simple Korean style BBQ ribs

I had some beef ribs this week that I wanted to cook, but was a little burnt out on “regular” BBQ. I found this recipe and we really liked it. I made note of the few things I did differently.

Ingredients

  • 1 cup soy sauce (I used about half soy sauce and half Worcestershire sauce as our family isn’t big on strong soy sauce flavor)
  • 1 cup white sugar (I used half white and half brown sugar)
  • 1 teaspoon ground black pepper
  • 5 cloves garlic, chopped (I didn’t use quite this much)
  • 3 green onions, chopped
  • 2 tablespoons Asian (toasted) sesame oil (I just used Olive oil because I don’t keep this on hand)
  • 1 teaspoon sesame seeds
  • 2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones) — I used plain old beef ribs.

Directions

  1. Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
  2. Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.

**It was raining, so I had to bake these ribs instead of grilling. They were still good. The next time I make them, I might try making them in the crock pot.  **
 

 

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