Korean style short ribs are simple, and satisfy that need to eat with your hands. Or a knife and fork... if you’re lame. Grill these up and pile them high, then enjoy the silence since your guests will be too busy stuffing their faces to talk.
If you you're looking for a good side dish, check out the garlic edamame recipe at the bottom of the page.
1-4 lbs flanken style short ribs
(cut no thicker than ¼ inch)
1 jar Korean bbq sauce
2 tbsp garlic chili paste
4 cloves minced garlic
Step 1) In a medium size bowl pour Korean BBQ sauce, garlic chili paste, and minced garlic. Mix and pour 3 quarters of it in a zip top bag, reserve the rest in the bowl. Add meat to zip top bag and let marinate about 30 minutes.
Step2) BBQ meat over high heat, flipping often, and slathering them in the reserved marinade after every flip. Once all the ribs have a nice crispy char, plate them and let rest 5 minutes.
Step 3) Go straight up carnivore on those ribs, eating them like a bunch of primitive cavemen (or women) dining on the first mammoth of the winter. If it isn’t all over your face when you’re done, you did it wrong.
I like to serve these up with white rice, and garlic edamame. Link below.