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Korean-Style Grilled Beef Ribs

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
620 min
SERVINGS
4 servings
Dinner Korean
Korean-Style Grilled Beef Ribs
Ingredients
  • 1 large Asian pear, peeled, cored and sliced
  • 1/3 cup sherry wine
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/8 cup brown sugar
  • 3 cloves garlic, peeled
  • 5 slices fresh ginger, peeled and thinly sliced
  • 1 tablespoon hoisin sauce
  • 1 tablespoon hot chile paste (such as sambal oelek)
  • 1 teaspoon sesame oil
  • 4 pounds beef short ribs, trimmed
  • 1 chopped green onion for garnish
Instructions
1
Combine pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until the mixture is well combined and smooth, taking around 4 minutes to achieve this.
2
Place short ribs in a 9x13-inch baking dish and thoroughly coat them with the marinade, ensuring every surface is covered. Cover the baking dish with plastic wrap and refrigerate for 8 to 12 hours, allowing the flavors to meld together.
3
Take the short ribs out of the baking dish and gently pat them dry with a paper towel to remove any excess marinade, helping to prevent it from dripping onto the grill.
4
Heat up an outdoor grill to medium-high temperatures and lightly brush the grate with oil, preparing it for grilling. Grill the short ribs until they are cooked through, firm to the touch, and slightly pink in the center, taking around 4 minutes per side. Use an instant-read thermometer to check that the internal temperature reaches 140 degrees F (60 degrees C).