My best friend’s mum makes THE best Korean Short Ribs. Among our friends she’s famous for it. Just the right amount of sweet, the perfect amount of tang. Unfortunately for us she’s sworn to take the recipe to her grave – I think it’s her way of keeping us coming to visit which is ok with us. But with the long weekend upon us and no big plans on the horizon I wanted to try my hand at making my own version of these delectable ribs.
After a few different tries, here’s my version of Korean Short Ribs. I was tipped off by a friend that Coke helps to tenderize the meat – which it did! You can also use Sprite, which I didn’t get around to trying but hear it works too. I wasn’t able to get the thinnest cut of short rib which is pretty key to getting the right flavor throughout the rib so I used a ‘meat hammer‘ or tenderizer to pound the meat a bit before I got to marinading it.
-3 pounds of flaken style short ribs
-1 1/2 cups of soy sauce
-1 Asian pear
– 1/2 cup of brown sugar
-1/4 cup of sesame oil
– 1/2 a white onion
– 5 green onion stalks ( 3 for cooking 2 for garnish)
-2 tbl of sesame seeds
– 3 minced cloves of garlic
-1/2 a tsp of red pepper flakes
– 1 cup of coke
-wash ribs and place in a large casserole dish
-grate onion and pear over ribs
-mix remaining ingredients in a large bowl
-pour over ribs and make sure that they’re all covered
-cover dish and place in the fridge to marinade for 24 hours
-once marinated grill for 4 minutes on each side (longer if you like them more well done)
-remove from grill and garnish with remaining green onion and sprinkle with a little more sesame seeds if desired. (makes it look pretty and a little more professional)
-Serve with rice and a great Asian Slaw or a fresh and light green salad.
This recipe is great when you’re having a bunch of people over and don’t feel like doing a ton of prep day of. Get it marinating and then stick someone else on the BBQ when it’s time to grill. There’s always someone up for that.
Have a great long weekend!