Grill Bbq Menu Recipe

Prep and Marinate

Trim any large pockets of silver skin from the short ribs. In a medium bowl, combine soy sauce, brown sugar, mirin, toasted sesame oil, minced garlic, grated ginger, sliced green onions (reserve a few for garnish), sesame seeds, and black pepper. Whisk until sugar dissolves. Place the short ribs in a shallow dish or resealable bag and pour the marinade over them, making sure each piece is coated. Press out excess air and refrigerate for at least 2 hours, ideally 6–12 hours for best flavor penetration.

Bring to temperature

Remove the ribs from the fridge 30 minutes before grilling to bring them toward room temperature—this helps them cook evenly.

In a small bowl, whisk gochujang, honey, rice vinegar, and water until smooth. Taste and adjust sweet/spicy balance. Reserve about half the sauce for brushing while grilling and serve the remainder as a dipping sauce.

Prepare Vegetables

Toss zucchini, mushrooms, and red bell pepper with 1 tablespoon vegetable oil, kosher salt, and 1/2 teaspoon black pepper. Spread them on a tray so they are ready for the grill.

Preheat Grill

Preheat a gas or charcoal grill to high heat (450–550°F / 230–290°C). Clean the grates thoroughly and oil them: dip a folded paper towel in vegetable oil and, using tongs, rub it over the hot grates to prevent sticking.

Grill Ribs

Place marinated short ribs directly over the hottest part of the grill. Because they are thin (flanken-cut), grill 2–3 minutes per side until caramelized and just cooked through (internal temp ~135–140°F for medium-rare to medium). During the last minute on each side, brush with the reserved spicy BBQ sauce to build a glossy finish. Do not overcook—thin ribs will become tough quickly.

Grill Vegetables

While ribs rest, move vegetables to the grill. Grill zucchini slices and pepper strips 2–3 minutes per side until tender with good char; mushrooms need about 3–4 minutes per side until juices run and edges brown. If space permits, grill vegetables concurrently with ribs, turning as needed.

Rest

Transfer ribs to a platter and let rest 5 minutes. This keeps juices locked in and allows the sauce to set slightly.

Finish: slice ribs across the bone if necessary (flanken cuts are ready to serve whole). Squeeze optional lime over vegetables and ribs for brightness.

Arrange steamed rice or bibb lettuce on plates. Place grilled short ribs and vegetables alongside. Spoon remaining spicy BBQ sauce over the meat or serve on the side. Garnish with reserved sliced green onion and extra toasted sesame seeds. Serve immediately while hot.