It’s still summer and it’s still grilling time.

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July 26, 2017
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August 9, 2017
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It’s still summer and it’s still grilling time.


I was in the meat department this last week and noticed Korean style short ribs were on sale. Korean Style ribs (or commonly called Franken Cut Short Ribs) are cut across the rib bones for a thinner piece of meat that is ideal for grilling because they can be quickly cooked over medium high heat.  The thinner cut also quickly soaks in the marinade.

Korean ribs are pretty sweet and slightly sticky and the marinade is easy to make using brown sugar, soy sauce and a couple of other ingredients most people might have in the pantry. If you don’t already have them be sure to get them in the Asian section of the super market as they can be used for many other Asian recipes you might want to make.



  • 5 pounds Korean style beef short ribs*
  • 1 cup brown sugar, packed
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin (rice wine)
  • 1 small onion, peeled and finely grated
  • 1 small Asian pear, peeled and finely grated (I omitted this.)
  • 4 tablespoons minced garlic
  • 2 tablespoons dark sesame oil
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced (optional)



Preparation: Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight


The ribs brushed with brown sugar.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

I served them with a refreshing Japanese style cucumber salad made with rice vinegar and sesame oil, to balance out the sweetness of the juicy ribs and Brown Fried Rice.


Recipe Courtesy of

Made my usual batch of Ranchero Sauce (you can find the recipe on my website this week and this time served it as Grilled Steak Ranchero with Mexican Rice.  Naturally, the next morning I used the sauce to make Huevos Rancheros (Ranchero style eggs).  I love the flavor of the fried egg yolks melted into the spicy sauce.


Kids’ Corner

Nothing better than teaching children from a young age to eat healthy and to help out in the kitchen.  I chose this week a Cheesy Italian Sweet Potato Bites Recipe that even the youngest in the house can help to make.  Be sure to go to and click on Kids’ Corner for the recipes.

The website I found this recipe on was There are recipes for all ages.  I have copied quite a few to make myself.  Check it out!

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