Korean Style Ribs

I have made these ribs twice.  The first time I forgot to have the butcher cut the ribs into 1/2" slices.  I ended up roasting the ribs instead of using the grill.  The second time I had the ribs cut the right way yet the grill wasn't working so I ended up roasting them at a high heat (500) in the oven and then finishing them off under the broiler.  Both time it worked.  I usually think of short ribs as something that needs to be slow roasted over time but if you marinate them and just grill them like a rib eye it works wonders.  A nice change of pace.

3 lbs. short ribs cut in 1/2 inch slices across the bone

1/3 cup soy sauce

1/3 cup light brown sugar

1/3 cup rice wine

1 Tbsp. sesame oil

2 tsp. black pepper

1/4 tsp. cayenne pepper

1 small Asian pear, peeled and cored

1 1-inch piece of ginger peeled

2 tsp. sesame seeds

Mix together the soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne. 

In a food process puree the onion, pear and ginger.  Then add this to the soy sauce mixture.  Add the sesame seeds and 1/4 cup of water to thin out. 

Pour over the short ribs and marinated for at least 2 hours or longer. 

Bring the ribs to room temperature before grilling.  Only about 3 minutes on each side for medium rare.



Comments (Archived):

  1. daryn

    There used to be a little place on Maui that sold these ribs pre-marinated, and they were delicious. That place is long gone, but they’ll always be Azeka’s Ribs to me – just made a batch the other night!

    1. Gotham Gal