Korean Bbq-Inspired Short Ribs Recipe

Name: Korean Bbq-Inspired Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice wine vinegar; 1/4 cup soy sauce; 1/4 cup sriracha hot sauce, or to taste; 2 tablespoons olive oil; 1/4 cup brown sugar; 2 green onions, chopped (optional); 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

Servings: persons

1/4 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup sriracha hot sauce, or to taste
2 tablespoons olive oil
1/4 cup brown sugar
2 green onions, chopped (optional)
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

1
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.
2
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.
3
Preheat grill for medium heat and lightly oil the grate.
4
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.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup rice wine vinegar, 1/4 cup soy sauce, 1/4 cup sriracha hot sauce, or to taste, 2 tablespoons olive oil, and more.

Yes, Korean Bbq-Inspired Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Bbq-Inspired Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions