Korean BBQ short ribs Recipe

Prepare the marinade

In a bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated Asian pear (or apple), sliced green onions, and a splash of mirin or rice wine. Stir until sugar is dissolved and ingredients are well blended. This will serve as the Korean BBQ (Galbi) marinade.

Marinate the short ribs

Place the bone-in short ribs in a large resealable bag or shallow dish. Pour the Galbi marinade over the ribs, ensuring each piece is coated evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.

Slice onions into thick rounds for grilling. Set aside.

Prepare the aloha sauce

In a small saucepan, combine pineapple juice, soy sauce, brown sugar, garlic, and a touch of ginger. Bring to a gentle simmer over medium heat until slightly thickened, about 5-7 minutes. Let cool and set aside.

Preheat the grill

Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

Grill the ribs

Remove the marinated short ribs from the refrigerator and let come to room temperature, about 20 minutes. Grill each side for 3–5 minutes or until nicely charred and cooked through. Baste with some reserved marinade if desired.

Place sliced onions on the grill and cook alongside the ribs until tender and slightly charred, about 3–4 minutes per side.

Arrange the grilled short ribs on a serving platter. Garnish with grilled onions and drizzle with aloha sauce, or serve it on the side for dipping.

Optional: Garnish with additional chopped green onions or sesame seeds for added flavor and presentation.