These tender short ribs are packed with bold, savory flavors inspired by Korean BBQ. Perfect for a cozy dinner, they’re easy to make and sure to impress your family and friends.
Start by whisking together the vinegar, soy sauce, sriracha, and olive oil in a large bowl. Add the brown sugar and stir until it’s completely dissolved. Then, mix in the green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder until everything is well combined.
Put the short ribs in a large resealable bag and pour the marinade over them. Make sure the ribs are fully coated, squeeze out any excess air, and seal the bag. Pop it in the fridge and let the ribs marinate for at least 3 hours — the longer, the better for flavor.
When you’re ready to cook, preheat your grill to medium heat and give the grate a light oiling to prevent sticking. Take the ribs out of the marinade and place them on the grill. Cook for about 6 to 7 minutes on one side, then flip them over and spoon some of the marinade over the other side. Keep grilling until the meat isn’t pink anymore, another 6 to 7 minutes.
Turn the grill up to high heat and give the ribs a quick sear, about a minute per side, to get a nice char. Once done, take the ribs off the grill and let them rest on a plate for about 5 minutes before serving. This helps the juices settle and keeps the meat tender.
- Brown the short ribs well before simmering to develop deeper flavor.
- Use low and slow cooking to make the meat tender and easy to pull apart.
- Let the ribs rest for a few minutes after cooking to lock in the juices.
This dish combines tender, slow-cooked beef with bold, sweet, and spicy Korean flavors. It’s both comforting and exciting, perfect for those who love rich, savory meals with a bit of a kick. The marinade helps the meat become juicy and flavorful, making each bite satisfying.
Serve with steamed rice and a side of pickled vegetables to balance the richness. Adding some fresh green onions or sesame seeds on top adds a nice crunch and extra flavor. A simple cucumber salad also complements the dish well.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the meat tender. You can also freeze the cooked ribs for up to 2 months; thaw overnight in the fridge before reheating.
