How to Make Korean BBQ Short Ribs

By Grill Master Randy, BBQGuys

Enjoy these delicious, Asian-inspired ribs right off the bone, or use the meat and make tacos with your favorite fixings. For those feeling really adventurous, Grill Master Randy recommends putting the ribs on lettuce wraps with some Kimchi and ginger.

*This dish is a great way to enjoy some authentic Asian flavors! The best rub for this recipe should contain sweetness and heat. Ingredients like honey or brown sugar work well when it comes to sweetness, while chilies and cayenne provide all the heat you need.

INSTRUCTIONS

Prepare the Marinade:

1. Rough chop the pear, kiwi, and garlic. Combine these with the rest of the marinade ingredients in a blender or food processor, blending until you reach a smooth consistency.
2. Place the short ribs in a zip tight bag and pour marinade on top of the ribs, making sure all the meat is coated well. Seal the bag while removing as much air as possible. Store in the fridge for 2–4 hours.
3. When it’s time to grill, remove the meat from the marinade and pat dry with some paper towels.

Prepare the Sauce:

4. Combine all sauce ingredients in a small mixing bowl and whisk until well incorporated.
5. Set aside to rest before tossing with the short ribs after they’ve been cooked.

Grill the Short Ribs:

6. Light a small- to medium-sized load of lump charcoal (a couple handfuls should do) in your grill to begin preheating.
7. While preheating your grill, apply a light coating of your BBQ rub to each side of the short ribs, making sure to rub in the seasoning well.
8. Once your coals are ready, place the short ribs on the grates directly over the heat. Grill for 3 minutes on each side, checking them every minute or so to make sure they’re not burning.
9. Remove the short ribs from the grill and toss them in the sauce to coat them.