Description
Experience the bold and savory flavors of Korean BBQ with these tender short ribs, enhanced by a homemade sauce that perfectly balances sweetness, spice, and tang. Whether grilled to charred perfection or cooked sous vide for melt-in-your-mouth tenderness, this dish promises a deliciously satisfying meal.
Ingredients
Scale
Sauce Ingredients
- 1/2 cup Brown Sugar
- 1/4 cup Soy Sauce (or Tamari for gluten-free)
- 1/4 cup Mirin (or rice vinegar/sweet white wine)
- 1/2 cup Water
- 2 tablespoons Rice Wine Vinegar (or apple cider vinegar)
- 1 tablespoon Chili Paste (adjust to spice preference)
- 2 teaspoons Sesame Oil (or peanut oil)
- 1/2 teaspoon Ground Black Pepper
- 1 tablespoon Fresh Ginger (grated; or ground ginger in smaller amounts)
- 3 cloves Garlic (crushed)
- 1 tablespoon Cornstarch (or arrowroot powder)
Short Ribs
- 2 pounds Short Ribs (quality cuts recommended)
- Salt & Pepper to taste
- 2 stalks Green Onion (finely chopped; optional)
Instructions
- Preparation: Begin by gathering all ingredients and prepping the ribs by patting them dry. This step makes seasoning and sauce adherence easier.
- Prepare the Sauce: In a large saucepan, combine brown sugar, soy sauce, mirin, water, rice wine vinegar, chili paste, sesame oil, black pepper, grated ginger, and crushed garlic. Bring the mixture to a boil over medium heat, then reduce to a simmer. Allow it to cook gently for 5-7 minutes so the flavors meld beautifully.
- Thicken the Sauce: In a small bowl, mix the cornstarch with a little water to create a slurry. Slowly whisk this into the simmering sauce and continue to cook for another 3-4 minutes, stirring until the sauce thickens and takes on a glossy, rich texture.
- Grill the Ribs: Preheat your grill to medium-high heat. Season the short ribs generously with salt and pepper. Coat each rib with about a third cup of the homemade BBQ sauce. Place the ribs on the grill, cooking for 8-10 minutes total, flipping halfway through to get even char and caramelization.
- Sous Vide Cooking (Optional): For an alternative method to achieve ultra-tender ribs, seal each rib individually in an airtight bag with 2 tablespoons of BBQ sauce. Set your sous vide cooker to 130°F and let the ribs cook gently for 4 hours.
- Finish and Serve: Once cooking is complete, if grilled, allow the ribs to rest for 5-10 minutes to let juices redistribute, then slice against the grain. If using sous vide, quickly sear the ribs in a hot skillet for 10-15 seconds per side to develop a slight crust. Let rest before serving. Garnish with finely chopped green onion and drizzle the reserved BBQ sauce over the ribs for added flavor.
Notes
- Mirin can be substituted with rice vinegar or sweet white wine if unavailable.
- Adjust chili paste quantity according to your preferred spice level.
- For a gluten-free dish, use Tamari instead of soy sauce.
- Resting meat after cooking helps retain juiciness and improves texture.
- Sous vide method is optional but recommended for maximum tenderness.
