KOREAN BBQ SHORT RIBS

By JJCR

4 1/2 STARS this is a easy way to make Korean bbq. you can ALSO SUBSTITUTE CHICKEN BREAST OR SLICED RIB-EYE FOR THE SHORT RIBS. IF YOU USE CHICKEN OR RIB-EYE YOU MUST ADD THINLY SLICED GREEN ONION TOPS.

Ingredients

• 3/4 SOY SAUCE
• 3/4 CUP WATER
• 3 TBSP. WHITE VINEGAR
• 1/4 CUP DARK BROWN SUGAR
• 2 TBSP. WHITE SUGAR
• 1 TBSP. BLACK PEPPER
• 2 TBSP. SESAME OIL
• 1/4 CUP MINCED GARLIC
• 3 LBS. KOREAN-STYLE SHORT RIBS (BEEF CHUCK FLANKEN, CUT 1/3 TO 1/2 INCH THICK ACROSS BONES

Preparation

Step 1

POUR SOY SAUCE, WATER, AND VINEGAR INTO A LARGE, NON-METALLIC BOWL. WHISK IN BROWN SUGAR, WHITE SUGAR, PEPPER, SESAME OIL, GARLIC, AND ONION UNTIL THE SUGARS HAVE DISSOLVED. SUBMERGE THE RIBS IN THIS MARINADE, AND COVER WITH PLASTIC WRAP. REFRIGERATE 7 TO 12 HOURS; THE LONGER, THE BETTER.

2. PREHEAT AN OUTDOOR GRILL FOR MEDIUM-HIGH HEAT.

3. REMOVE RIBS FROM THE MARINADE, SHAKE OFF EXCESS, AND DISCARD THE MARINADE. COOK ON PREHEATED GRILL UNTIL THE MEAT IS NO LONGER PINK. 5 TO 7 MINUTES PER SIDE.