These Galbi-inspired Korean short ribs are incredibly easy to make and very tasty. They can be served with sticky white rice and lettuce wraps and pair well with many other Korean BBQ dishes. Great for parties and backyard BBQs!
Ingredients
- rice wine vinegar: 0.25 cup
- soy sauce: 0.25 cup
- Sriracha hot sauce: 0.25 cup (to taste)
- olive oil: 2 Tbsp
- brown sugar: 0.25 cup
- green onions: 2 piece (chopped, optional)
- garlic: 3 clove (minced, to taste)
- ground black pepper: 1 Tbsp
- sesame seeds: 1 Tbsp (toasted)
- fresh ginger: 1 Tbsp (minced)
- pinch Chinese five-spice powder: 1 piece
- beef short ribs, cut 1/3-inch-thick across the bones: 2 pound
Metric Conversion
Stages of cooking
-
Whisk vinegar, soy sauce, sriracha hot sauce, and olive oil together in a large bowl; add brown sugar and stir until dissolved. Mix green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder into vinegar mixture until marinade is evenly combined.
-
Place short ribs in a large reseable bag and pour marinade over ribs; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.
-
Preheat grill for medium heat and lightly oil the grate.
-
Remove ribs from marinade and place on the grill; cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side; cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate; let rest for 5 minutes.
