Korean BBQ Short Ribs
A spicy take on Korean BBQ short ribs. Easy to prepare, and quick to cook. Always a crowd pleaser.
Servings Prep Time
8people 5minutes
Cook Time Passive Time
10minutes 2hours
Servings Prep Time
8people 5minutes
Cook Time Passive Time
10minutes 2hours
Ingredients
Marinade
Beef
Instructions
Marinade the ribs
  1. Measure out ingredients, and allow the marinade ingredients to warm up for a few minutes. It’ll be easier to combine if they are at room temperature.
  2. Combine gochujang paste, honey, soy sauce, sesame oil, and apple cider vinegar. Stir to combine.
  3. Reserve 1/3 or the sauce for later use.
  4. Place the short ribs in a zipper lock bag, and pour remaining two-thirds of the marinade over them. Remove as much air as you can out of the bag, and seal the bag. Make sure the short ribs are coated in the marinade.
  5. Put reserved sauce, as well as the marinating ribs in the fridge. Allow the ribs to marinate for a couple of hours, up to 12 hours.
Grilling the ribs
  1. Start the grill to medium heat.
  2. Remove ribs from the bag, and pat dry with paper towel. Dispose of the leftover marinade in the bag. Do not use the used marinade.
  3. Grill the ribs over medium heat until they begin to brown. Once browned, grill the second side. It should only take 3 or 4 minutes per side. Reduce the heat if the marinade begins to burn.
  4. Remove the ribs from the grill, and cover in foil. Allow it to rest for 5 minutes.
Finishing and serving
  1. Once the ribs have rested, transfer to a cutting board.
  2. Warm up the reserved marinade in the microwave. It doesn’t have to be hot, but as long as it isn’t cold.
  3. Slice the ribs in half (or 2 bone sections). Transfer cut ribs to a large bowl.
  4. Toss the ribs with the reserved marinade, along with any juices from the resting ribs.
  5. Serve over steam rice, or salad.
Recipe Notes

The ribs should reach medium rare to medium as the outside begins to brown.  You can check the temperature of the ribs aiming for 125°F to 130°F.  Be careful not to let the marinade burn while grilling though, and reduce the heat if they threaten to burn.