Korean Grilled Short Ribs

tender, flavorful ribs are marinated in a sweet and savory sauce that brings out the best in every bite. Perfect for a weekend BBQ or a special dinner, they’re sure to impress your family and friends.

Ingredients 0/9

1 large Asian pear, peeled, cored and sliced ¼ cup rice vinegar 3 cloves garlic, peeled 5 slices fresh ginger, peeled and thinly sliced 1 tablespoon hoisin sauce 1 tablespoon hot chile paste (such as sambal oelek) 1 teaspoon sesame oil 4 pounds beef short ribs, trimmed 1 chopped green onion for garnish

Why This Dish Is Worth Trying

These ribs are packed with bold, savory flavors that come from a perfect blend of soy sauce, garlic, and sesame oil. The grilling adds a smoky char that makes every bite tender and juicy. It’s a dish that’s both comforting and exciting for your taste buds.

Helpful Kitchen Tips

- Marinate the meat for at least 4 hours, or overnight, to let the flavors fully soak in.
- Grill over medium-high heat to get a nice caramelized crust without burning the marinade.
- Let the ribs rest for a few minutes after grilling to keep them juicy.

Step 1

Blend the pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil together until the mixture is smooth—this usually takes about 4 minutes. Next, lay the short ribs out in a large baking dish and pour the marinade over them, making sure each piece is well coated. Cover the dish with plastic wrap and pop it in the fridge to marinate for 8 to 12 hours, or overnight if you have the time.

Step 2

When you're ready to cook, take the ribs out of the marinade and gently pat them dry with paper towels to get rid of any excess liquid. Heat up your grill to medium-high and give the grates a quick brush with oil so the meat doesn’t stick. Grill the ribs for about 4 minutes on each side—they should feel firm and be hot all the way through but still a little pink in the middle. If you have a meat thermometer, aim for an internal temperature of 140°F (60°C). Then, just sit back and enjoy!

Serving Options To Try

Serve with steamed rice and a variety of Korean side dishes like kimchi, pickled radishes, or sautéed spinach. A simple green salad with a light dressing also pairs well to balance the rich flavors.

Leftover Care Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in a skillet to keep the meat tender and avoid drying out. For longer storage, freeze the ribs and thaw overnight in the fridge before reheating.

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By Sophia Martinez

Kitchen Specialist

Sophia develops recipes that are quick, practical, and perfect for daily meals.