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.
- 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.
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- 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. **