Grilled short ribs are one of the most popular dishes in a Korean barbecue. Their marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavor. The longer you marinate the ribs, the better they’ll taste; overnight is best. Asian pear is a common addition to the marinade, but apple is easier to find.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is sooooo good and very easy to make. In my town it’s hard to find flanken style ribs so I just call the grocery store the day before to order them.
This was delicious! It does have a lot of sugar but the taste is balanced. I am sure you could cut back on the sugar and still get something delicious.
I made it exactly to the specs and found it a little too sweet. Next time, (and there will be a next time)I'll use less sugar. The flavors in this are wonderful.
We had this for a Father's Day FEAST-- the flanken-cut short ribs are expensive, but so flavorful and easy to cook. Husband raved about how delicious it was! I did cut back the sugar in the marinade a little, using teaspoons instead of tablespoons-- it was perfect.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.