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Korean Ribs


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Korean Ribs 0 Picture


  • 4 pounds beef short ribs, 2 1/2" Long
  • 2/3 cup Kikkoman Teriyaki sauce
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon Splenda
  • 2 teaspoon Tabasco sauce
  • 2 large garlic cloves pressed


Servings 4


Step 1

Score meaty side of ribs opposite bone, 1/2-inch apart, 1/2-inch deep, lengthwise and crosswise. Place ribs in large plastic bag.

Combine teriyaki sauce, sesame seed, Splenda, Tabasco and garlic; pour over ribs. Press air out of bag; tie top securely. Refrigerate 4 hours, turning bag over occasionally.

Remove ribs and broil or grill 4 inches from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp. Turn ribs over occasionally during cooking.

This recipe yields 4 servings; 3 carb grams per serving.

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