Best Grilled Ribs Recipe

PICTURED: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE

You might be used to having braised ribs, but have you tried them on the grill? Grilled ribs are tender and full of flavor, thanks to a Korean-inspired marinade. The sweet and savory marinade combines soy sauce, brown sugar, sesame oil and Asian pear to tenderize and season the meat. There’s also a tablespoon of gochujang (aka fermented Korean chili paste) and fresh ginger for a spicy kick. Serve short ribs with white rice, kimchi, soy-marinated eggs and marinated daikon.

Are ribs good for grilling?

Short ribs are great for grilling, but you’re going to want to use boneless short ribs here, not the classic bone-in braised ribs. If you can only find bone-in short ribs, ask your butcher to cut the bones or do it yourself with a sharp knife. (But don’t throw them away! Save them for homemade broth.)

How long should I grill short ribs?

After marinating the short ribs for at least 4 hours, you will grill them for only 15 to 20 minutes. That’s the perfect amount of time to prepare a pot of rice or just kick up your legs and enjoy a beer.

Can you cook short ribs like a steak?

Yes, you can cook boneless short ribs on the grill the same way you would cook a steak. We like them marinated for extra flavor, but the seasoned short rib meat can be cooked on the grill. Start checking for doneness about 8 minutes.

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Yields:

6


portions

Preparation time:

0

hours

15

minutes

Total time:

4

hours

45

minutes

1


(12 oz) Asian pear, peeled, cored and coarsely chopped

1 tbsp.

toasted sesame oil

1 tbsp.

gochujang or sriracha

1


(1″) piece of ginger, peeled

Freshly ground black pepper

4


boneless short ribs (2 lbs total)

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  1. Combine pear, soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, 2 tsp salt and 1 tsp pepper in a blender and blend until smooth . If the marinade is too thick to mix, add up to ¼ cup of water.
  2. Pour the marinade into a large bowl or baking dish and add the short ribs. Toss to coat short ribs in marinade, cover and refrigerate for at least 4 hours or overnight.
  3. Preheat grill to medium heat for 5 minutes and clean and oil grill. Grill the short ribs, turning them about every 5 minutes, until a thermometer inserted in the thickest part reads 135° for rare or 140° for medium-rare, 15 to 20 minutes.
  4. Cover with aluminum foil and let rest for 10 minutes. Thinly slice the meat, diagonally, across the grain. Serve immediately.

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grilled korean short ribs

PICTURED: ERIK BERNSTEIN; FOOD STYLING: ERIKA JOYCE

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