These delicious, no-fuss ribs are perfect for a quick after-work meal or casual weekend dinner party. Korean beef ribs, also known as flanken ribs, are cut lengthwise across the rib bones. They’re about 6 inches long and about 1 inch thick.
Serve with a salad or side of rice.
4 to 6 servings.
MAKE AHEAD: The marinade can be refrigerated in an airtight container for up to 3 days in advance. The ribs need to marinate in the refrigerator for at least 4 hours and preferably overnight.
Adapted from “Diva Q’s Barbecue,” by Danielle Bennett (Appetite, Random House, 2016).
Ingredients
4 pounds Korean-style beef short ribs, also known as flanken ribs (about 6 inches long and about 1 inch wide)
¾ cup low-sodium soy sauce
½ cup packed light brown sugar
½ cup unseasoned rice wine vinegar
½ cup hoisin sauce
½ cup water
2 tablespoons sesame oil (toasted or not)
2 tablespoons minced garlic
1 tablespoon peeled, minced fresh ginger root
1 tablespoon onion powder
2 teaspoons white sesame seeds, for garnish
2 scallions, thinly sliced, for garnish
Directions
Place the ribs in a 1-gallon freezer-safe zip-top bag.
Whisk together the soy sauce, light brown sugar, vinegar, hoisin sauce, water, sesame oil, garlic, ginger and onion powder in a bowl to form a well-blended marinade. Pour over the ribs in the bag and seal, pressing to remove as much air as possible. Refrigerate for at least 4 hours and preferably overnight, inverting or repositioning the bag once or twice so the ribs are evenly coated.
Prepare a grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for four or five seconds. Have ready a spray water bottle for taming any flames.
Remove the ribs from the bag, discarding the marinade. Arrange the ribs on the grate; cook, turning often, until slightly charred, eight to 10 minutes (for medium). Transfer to a platter; garnish with the sesame seeds and sliced scallions.
Nutrition: Ingredients are too variable for a meaningful analysis.