These delicious, no-fuss ribs are perfect for a quick after-work meal or casual weekend dinner party. Korean beef ribs, also known asor flanken ribs, are cut lengthwise across the rib bones. They’re about 15cm long and 2.5cm thick. Serve with a salad or side of rice.
1.8kg Korean-style beef short ribs also known as flanken ribs
¾ cup low-sodium soy sauce
½ cup packed light brown sugar
½ cup unseasoned rice wine vinegar
½ cup hoisin sauce
½ cup water
2 tbs sesame oil (toasted or not)
2 tbs minced garlic
1 tbs peeled, minced fresh ginger root
1 tbs onion powder
2 tsp white sesame seeds, for garnish
2 scallions, thinly sliced, for garnish
Place ribs in a large freezer-safe zip-top bag.
Whisk together the soy sauce, light brown sugar, vinegar, hoisin sauce, water, sesame oil, garlic, ginger and onion powder in a bowl to form a well-blended marinade.
Pour over the ribs in the bag and seal, pressing to remove as much air as possible air.
Refrigerate for 4 hours or preferably overnight, inverting or repositioning the bag once or twice so ribs are evenly coated.
Prepare a grill for direct heat. If usingit's a gas grill, preheat to medium-high (110ºC degrees). If it's a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat.
For a medium-hot fire, you should be able to hold your hand about 15cm above the coals for 4 seconds.
Have a spray water bottle for taming any flames.
Remove ribs from bag, discarding marinade. Arrange on the grate; cook, turning often, until slightly charred, 8 to 10 minutes (medium).
Transfer to a platter; garnish with sesame seeds and sliced scallions.
The Washington Post