Asian Grilled Short Ribs

By / Photography By Brooke Allen | December 28, 2015

Ingredients

  • Flanken-style (also known as Koreanstyle) ribs are actually beef short ribs that have been cut crosswise across the bones into ½-inch-thick pieces.
  • ¼ cup Asian Dry Rub
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup toasted sesame oil
  • 10 cloves garlic, minced
  • 4 green onions, sliced
  • 4 pounds Korean-style short ribs
  • Few handfuls of chopped cilantro, for serving
  • Few tablespoons toasted sesame seeds, for serving

Preparation

Combine rub, soy sauce, rice vinegar, sesame oil, garlic and onions in a large zip-top bag. Add ribs, and seal. Gently smush the bag around to coat the ribs evenly. Refrigerate at least 4 hours or overnight, turning the bag occasionally.

Heat grill or grill pan to medium-high. Drain the ribs and discard the marinade. Grill ribs in batches until browned and medium rare, about 3 minutes per side. Arrange ribs on a platter, sprinkle with cilantro and sesame seeds and serve.

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Ingredients

  • Flanken-style (also known as Koreanstyle) ribs are actually beef short ribs that have been cut crosswise across the bones into ½-inch-thick pieces.
  • ¼ cup Asian Dry Rub
  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup toasted sesame oil
  • 10 cloves garlic, minced
  • 4 green onions, sliced
  • 4 pounds Korean-style short ribs
  • Few handfuls of chopped cilantro, for serving
  • Few tablespoons toasted sesame seeds, for serving
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