Korean-Inspired Grilled Short Ribs

Step 1

In a large bowl, whisk together the vinegar, soy sauce, sriracha, and olive oil. Add the brown sugar and stir until it’s completely dissolved. Then, mix in the green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder until everything is well combined.

Step 2

Put the short ribs in a big resealable bag and pour the marinade over them. Make sure the ribs are nicely coated, squeeze out the excess air, seal the bag, and pop it in the fridge for at least 3 hours to soak up all those flavors.

Step 3

When you’re ready to cook, preheat your grill to medium heat and give the grates a quick brush with oil to keep the ribs from sticking. Take the ribs out of the marinade and place them on the grill. Let them cook for about 6 to 7 minutes on one side.

Step 4

Flip the ribs over, spoon some of the marinade on top, and cook for another 6 to 7 minutes until the meat isn’t pink anymore. Then, turn the heat up to high and give the ribs a quick sear—about a minute on each side—to get a nice char.

Step 5

Once they’re done, take the ribs off the grill and let them rest on a plate for about 5 minutes before serving. This helps the juices settle and keeps the meat tender.

Best Ways To Serve

Serve with steamed rice and a side of kimchi or pickled vegetables to balance the rich flavors. Fresh scallions or sesame seeds sprinkled on top add a nice crunch and extra taste. A light cucumber salad also pairs well for a refreshing contrast.

Storage Guide

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to avoid drying out the meat. For longer storage, freeze the ribs and consume within 2 months for best quality.