Short ribs

Short ribs
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

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