These finger lickin' ribs are so easy to grill or broil, and they're amazingly delicious thanks to a flavorful marinade. The ribs are cut across the bone flanken-style, and have more the appearance of thin steaks than traditional short ribs. The Korean name for this recipe is Kalbi or Galbi, depending on who you ask. It's no wonder these incredibly succulent ribs are now surging in popularity in the U.S.
Ingredients:
- 2 kg flanken-cut beef short ribs(1/2 in. thick or less)
- 1 batch (2.5 cups) Korean Marinade & Sauce
Directions:
- Arrange ribs in shallow pan/dish. Reserve 3/4 cup of marinade in separate container--cover and refrigerate. Pour remaining 1-3/4 cups marinade over meat, toss to coat all sides, cover meat and allow to marinate in refrigerator at least 2 hours and as long as overnight--longer is better, if you have the time. (Alternatively, ribs can marinate in a large plastic Ziploc bag.)
- Remove ribs from marinade, shaking off extra liquid. Cook ribs on hot grill or under oven broiler for 3-4 minutes on each side. They should be nicely browned on the outside, but still slightly pink inside and juicy. Let rest 5 minutes before serving.
- Serve extra marinade/sauce on the side to drizzle more over ribs, if desired. Sauce is also good drizzled over steamed rice or vegetables.
- To reheat leftover ribs: Preheat oven to 375 degrees F, arrange ribs on a baking sheet in a single layer, heat uncovered 8-10 minutes, just until heated through.
