About this recipe:This is an easy way to make Korean BBQ ribs. You can also substitute chicken or sliced rib-eye for the short ribs. If you use chicken or rib-eye, you must add thinly sliced spring onion tops. This can also be grilled in the oven for the same amount of time.
180ml soy sauce
3 tablespoons vinegar
4 tablespoons dark brown soft sugar
2 tablespoons caster sugar
1 tablespoon black pepper
2 tablespoons sesame oil
4 tablespoons minced garlic
1/2 large onion, minced
1.25 to 1.5kg Korean-style short ribs (beef chuck flanken, cut 1 to 1.5cm thick across bones)
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Method Prep:15min › Cook:10min › Extra time:7hr › Ready in:7hr25min
Pour soy sauce, water and vinegar into a large, non-metallic bowl. Whisk in brown sugar, caster sugar, pepper, sesame oil, garlic and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with clingfilm. Refrigerate 7 to 12 hours; the longer, the better.
Preheat an outdoor BBQ for medium-high heat.
Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated BBQ until the meat is no longer pink, 5 to 7 minutes per side.
Beef chuck flanken-style ribs contain rib bones and alternating streaks of lean meat and fat. The cut is lengthways, rather than between the ribs as in the case of beef cut short ribs.