Entrée: South Korea – 갈비 ▶ Galbi (Korean Short Ribs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Additional 6 hrs

Total 6 hrs 45 min

Ingredients

2–3 lb (900 g – 1.4 kg) baby back ribs, membrane removed
1 cup (240 ml) soy sauce
1 / 3 cup (70 g) brown sugar or honey
1 / 2 cup (120 ml) grated Asian pear or grated apple
3 cloves garlic, minced
1 tbsp (15 ml) grated fresh ginger
2 tbsp (30 ml) mirin or rice wine (optional)
1 tbsp (15 ml) toasted sesame oil
2 green onions, thinly sliced
1 tsp freshly ground black pepper
1 tbsp (15 ml) toasted sesame seeds
2 tbsp (30 ml) vegetable oil (for grilling)

Instructions

1. Trim excess fat and remove the membrane from the back of the ribs. Cut ribs into 2–3 bone sections for easier handling.
2. Whisk together soy sauce, brown sugar, grated pear, garlic, ginger, mirin, sesame oil, green onions, and pepper to make the marinade.
3. Place ribs in a large zip-top bag or shallow dish and pour marinade over them. Refrigerate and marinate at least 6 hours, preferably overnight (8–24 hours).
4. Preheat grill to medium (about 350–400°F / 175–205°C). If using oven, preheat to 325°F (160°C) and use a broiler at the end.
5. Remove ribs from marinade (reserve marinade). Lightly oil grill grates. Grill ribs over indirect heat for 25–35 minutes, turning occasionally, until internal temperature approaches 185–200°F and meat is tender.
6. In the last 5–8 minutes, brush with reserved marinade and move briefly to direct heat to caramelize, flipping to avoid burning.
7. Let rest 5 minutes, sprinkle with sesame seeds and extra sliced green onion, then slice between bones and serve.

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