Author Notes
This recipe is inspired by the ribs I love to eat at Korea BBQ's. If you have kimchi on hand go ahead and serve it with this. —Malibu Kitchen
Ingredients
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1/4 cup
raw honey
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1/4 cup
low sodium soy sauce
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2 tablespoons
rice vinegar
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1 tablespoon
sambal oelek hot sauce
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1
garlic clove, minced
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3 pounds
Korean-cut short ribs
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1
Thai chili pepper, seeded and minced (optional)
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Salt and freshly ground pepper
Directions
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In a bowl, combine honey, soy sauce, vinegar, sambal, and garlic. Place ribs in a large resalable zip-lock bag and pour in marinade. Seal, toss to coat ribs and refrigerate for at least 12 hours or overnight.
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Preheat grill or barbecue to high. Remove ribs from marinade and discard marinade. Grill ribs, turning occasionally, until golden and crisp, about 5 minutes per side. Remove ribs from grill, season with salt and pepper, and if desired, sprinkle with chili.
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Serve immediately with brown rice and salad for a wholesome meal.
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