Korean Short Ribs

Yields: 4 servings



  1. Rinse and pat dry Short Ribs, checking for any bone shards
  2. Combine the Soy Sauce, Rice Vinegar, both Sugars, Sriacha, Sesame Oil, Shallot, Garlic, Ginger or Ginger Paster in a One Gallon Zip Lock bag. Seal and shake to combine.
  3. Add ribs to marinade, making sure all are evenly coated.
  4. Seal bag well and place in baking dish (just in case it leaks)
  5. Marinate in fridge overnight.
  6. One hour prior to cooking, remove from fridge and allow meat to come to room temperature.
  7. Preheat a grill to high heat-about 450 degrees.
  8. Grill ribs 3-4 minutes each side to desired doneness.
  9. Serve immediately garnished with green onions and cilantro.