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Flavorful Korean BBQ Short Ribs Recipe Easy Sticky Sweet Glaze Guide

Korean BBQ short ribs - featured image
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This recipe features tender flanken-cut beef short ribs glazed with a sticky sweet Korean BBQ sauce, perfect for grilling or oven roasting. The marinade balances sweet, savory, and umami flavors for a crowd-pleasing dish.

Ingredients

Scale
  • 3 pounds flanken-cut beef short ribs
  • ½ cup (120 ml) low-sodium soy sauce
  • ¼ cup (50 g) packed brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ½ cup (120 ml) Asian pear juice or 1 small Asian pear, grated finely (apple juice as substitute)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 stalks green onions, sliced thinly
  • Freshly ground black pepper, to taste
  • Optional: 1 teaspoon Korean red pepper flakes (gochugaru)

Instructions

  1. Trim any excess fat off the short ribs and pat dry with paper towels. (10 minutes)
  2. In a medium bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, Asian pear juice or grated pear, toasted sesame oil, rice vinegar, and black pepper. Whisk until sugar dissolves. (5 minutes)
  3. Place ribs in a large zip-top bag or shallow dish. Pour marinade over ribs, ensuring each piece is coated. Seal or cover and refrigerate for at least 3 hours, ideally overnight. (3-12 hours)
  4. Preheat grill to medium-high heat or preheat oven broiler to 425°F (220°C). (10 minutes)
  5. Remove ribs from marinade, letting excess drip off but do not wipe. Place ribs on grill or wire rack over baking sheet. Grill or broil 3-4 minutes per side, brushing occasionally with reserved marinade to build sticky glaze. Watch carefully to avoid burning. (8-10 minutes)
  6. Let ribs rest for 5 minutes after cooking. Scatter sliced green onions on top before serving. (5 minutes)

Notes

Marinate ribs at least 3 hours, ideally overnight for best tenderness. Brush marinade in layers during cooking to avoid burning. Use a spray bottle to control flare-ups on grill. Rest ribs after cooking to lock in juices. For gluten-free, substitute soy sauce with tamari. Vegetarian option: use king oyster mushrooms marinated the same way. Slow cooker option: cook ribs low and slow for 6-8 hours then broil to caramelize glaze.

Nutrition

Keywords: Korean BBQ, short ribs, sticky sweet glaze, Korean marinade, grilled ribs, easy Korean recipe, BBQ ribs, flanken-cut ribs

Find it online: https://piperplate.com/flavorful-korean-bbq-short-ribs-recipe-easy-sticky-sweet-glaze-guide/