Korean Marinated Short Ribs
Serves: 4 - 6
Total: 32 hrs
Prep: 24 hrs
Cook: 8 hrs
5.0
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Recipe Preparation
- Short ribs (Flanken-style cut)
- 1/2 cup Soy sauce
- 1/4 cup Red wine vinegar
- 1/4 cup Sesame oil
- 1/2 cup Apple, shredded
- 1 tbsp Gochujang
- 3 cloves Garlic, roughly chopped
- 1 tbsp Chives
- 1/2 tbsp Sesame seeds
- 1 tbsp Ginger
- 2 tbsp Brown sugar
Step Description
1
Make your marinade by combining all ingredients in a sealable bag.
Place your short ribs in the marinade and refrigerate for 24 hours.
2
Preheat your pellet grill to 225°F (107°C). Prep your ribs by removing them from the marinade,
and use your favorite beef rub. Save any extra marinade to baste later.
Place your ribs on a grated baking sheet with water underneath.
Since we aren’t wrapping these ribs, extra moisture is needed.
3
Check the temperature of your ribs with the help of a
ThermoPro TP25 meat thermometer
.
Once you get to an internal temperature of 165°F (74°C), begin to baste your ribs using the leftover marinade.
Baste every 30-45 mins until reaching a final internal temperature of 195°F (90.5°C), then remove from heat.
4
Wrap and rest in your microwave or cooler for an hour before serving. Enjoy.
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