Short Ribs, Korean Cut

Approximately 2.3lbs.

In the winter, we cut the short ribs bistro style for braising. In the summer, we switch to Korean style, where the ribs are cut across the grain. This makes them perfect for quick grilling. It's best to marinate these ribs which help to tenderize them prior to grilling.

KOREAN BBQ SHORT RIBS (GAL-BI)

2 lbs of short ribs
3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.

Preheat an outdoor grill for medium-high heat. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.