- Short ribs (Flanken-style cut)
- Soy sauce (1/2 cup)
- Red wine vinegar (1/4 cup)
- Sesame oil (1/4 cup)
- Apple (1/2 cup, shredded)
- Gochujang (1 tbsp)
- Garlic (3 cloves, roughly chopped)
- Chives (1 tbsp)
- Sesame seeds (1/2 tbsp)
- Ginger (1 tbsp)
- Brown sugar (2 tbsp)
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HOW TO MAKE Korean Marinated Short Ribs
Make your marinade by combining all ingredients in a sealable bag. Place your short ribs in the marinade and refrigerate for 24 hours.
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.
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.
Wrap and rest in your microwave or cooler for an hour before serving. Enjoy.