Enjoy these tender beef, short ribs bursting with flavor.
These thin, tender strips are marinated for several hours in a sweet, garlic soy glaze and then grilled over high heat.
Yields: 4-6 Servings
Cook: 15 minutes
Prep: 4 hours
•4 1/2 pounds Korean style short beef ribs, flanken cut
•4 tablespoons sugar
•1/2 cup soy sauce
•2 tablespoons dark sesame oil
•1 tablespoon toasted sesame seeds
•1 1/2 tablespoons finely grated fresh ginger
•1 tablespoon minced garlic
•1/2 teaspoon ground black pepper
•1/4 cup green onions, chopped
•In a pan, place one layer of ribs, sprinkle with sugar, and continue to layer meat and sugar until all rib slabs have been evenly coated on both sides. Cover and refrigerate overnight.
•Four hours prior to grilling, combine soy sauce, sesame oil, sesame seeds, ginger, garlic and black pepper
•Pour mixture over ribs making sure to coat evenly, and return to fridge, allowing to marinate in the refrigerator for four hours
•Light Cowboy® Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
•Spread hot coals over grilling area and preheat grill for approximately 10 minutes
•Once coals have ashed over, place ribs on grill over direct heat and allow to cook for 2-3 minutes per side, flipping once
•Remove from grill and arrange on platter
•Garnish with green onions and serve!
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