Korean BBQ-Inspired Short Ribs recipe
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Ingredients
- ¼ cup rice wine vinegar ¼ cup soy sauce ¼ cup sriracha hot sauce, or to taste 2 tablespoons olive oil ¼ cup brown sugar 2 green onions, chopped 3 cloves garlic, minced, or more to taste 1 tablespoon ground black pepper 1 tablespoon toasted sesame seeds 1 tablespoon minced fresh ginger 1 pinch Chinese five-spice powder 2 pounds beef short ribs, cut 1/3-inch-thick across the bones
Nutrition Info
- 618.8 caloriescarbohydrate: 19.5 gcholesterol: 93.1 mgfat: 49.6 gfiber: 1.6 gprotein: 23.3 gsaturatedFat: 18.7 gservingSize: -sodium: 1593.1 mgsugar: 13.9 gtransFat: : -unsaturatedFat: : -
Directions Korean BBQ-Inspired Short Ribs
Directions
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Whisk vinegar, soy sauce, sriracha hot sauce, and olive oil together in a large bowl, add brown sugar and stir until dissolved. Mix green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder into vinegar mixture until marinade is evenly combined.
Place short ribs in a large reseable bag and pour marinade over ribs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.
Preheat grill for medium heat and lightly oil the grate.
Remove ribs from marinade and place on the grill, cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side, cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate, let rest for 5 minutes.