Bbq "kalbi" Short Ribs *** Recipe

Prepare marinade

In a bowl or measuring cup, combine 1 cup soy sauce, 1 cup pineapple juice, 2 tablespoons mirin, 1 tablespoon brown sugar, 1 teaspoon toasted sesame oil, 3 teaspoons minced garlic, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, 1 teaspoon gochujang (or substitute), and 1 teaspoon freshly ground black pepper. Whisk until brown sugar dissolves.

Add aromatics

Thinly slice 2 green onion stalks and stir most into the marinade, reserving a small amount for garnish.

Marinate ribs

Place the 3 short rib pieces into a resealable plastic bag or shallow dish. Pour the marinade over the ribs, pressing to remove air if using a bag. Massage the marinade into both sides so it reaches the meat near the bones. Refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor. Turn once halfway through marinating so both sides soak evenly.

Bring to room temperature

About 30 minutes before grilling, remove the ribs from the refrigerator and let them sit covered at room temperature to take the chill off. Reserve the marinade; if you plan to use it as a baste/sauce, set aside a portion before the raw meat contacts it (or boil the used marinade for at least 3–5 minutes).

While the ribs rest, whisk together 1 tablespoon ketchup, 2 tablespoons pineapple juice, 1 teaspoon soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon brown sugar, 1 teaspoon toasted sesame oil and 1/2 teaspoon Sriracha (optional) in a small bowl. Taste and adjust: add more pineapple juice for sweetness, vinegar for tang, or Sriracha for heat. If you reserved marinade to use as sauce, bring that reserved portion to a rapid simmer for 3–5 minutes to make it safe and then fold into or use in place of this sauce.

Set the sauce aside in a heatproof bowl for brushing during the last few minutes of grilling and for serving on the side.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a cast-iron grill pan, heat it over medium-high heat and brush lightly with 1 teaspoon neutral oil.

Oil grates

Using tongs and an oiled paper towel, wipe the grill grates or brush the pan with a thin film of oil to prevent sticking.

Grill ribs

Place the marinated short ribs on the hot grill in a single layer. Grill 3–4 minutes per side, watching for flare-ups from the pineapple sugars. Because the pieces are thin (about 1/2 inch), cook quickly to avoid drying; aim for a nicely caramelized exterior and juicy interior. Flip once or twice for even char.

Brush with sauce

During the last 1–2 minutes of grilling, brush both sides of each rib with the prepared tangy BBQ sauce to build a glaze. Allow the sauce to set and caramelize slightly—about 30–60 seconds per side—without burning. If the grill is very hot, move ribs to an indirect spot briefly to avoid charring the sauce.

Rest

Transfer the grilled ribs to a cutting board and let rest 3–5 minutes to allow juices to redistribute.

Slice each rib between bones if desired, or serve whole. Sprinkle reserved sliced green onions and 1 teaspoon toasted sesame seeds over the ribs. Serve with lime/lemon wedge if using.

Rice (if making fresh)

Cook rice so it is ready when ribs finish: measure and rinse short- or medium-grain rice per package instructions. For two scoops (about 1 to 1 1/4 cups cooked per scoop depending on scoop size), plan on ~1 to 1 1/2 cups uncooked rice total. Add 1/4 teaspoon salt and 1/2 teaspoon butter (optional) once cooked and fluff with a fork. Keep warm.

Macaroni salad (if using prepared)

Portion 1 scoop of prepared Hawaiian-style macaroni salad. If making from scratch, assemble elbow macaroni cooked and cooled, folded with mayonnaise, a splash of milk, diced carrot, onion, salt and pepper to taste, then chill before serving.

On a plate, arrange 3 grilled short ribs, place 2 scoops of steamed rice, and 1 scoop of macaroni salad. Spoon additional tangy BBQ sauce on the side if desired.

If you plan to use leftover marinade as a sauce, always reserve some marinade before adding raw meat. If you must use the used marinade, bring it to a full boil for several minutes to eliminate bacteria.

Thin flanken ribs cook fast; monitor closely for flare-ups because pineapple sugar in the marinade can char quickly.