Korean Short Ribs

By Mirella

Martha Stewart

Ingredients

• 3 tablespoons soya sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1 tablespoon apple juice
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon sesame seeds
• 1 teaspoon minced garlic
• 2 tablespoons thinly sliced scallions
• 1 1/2 pounds boneless Korean-style short ribs

Details

Servings 6

Preparation

Step 1

Combine soya sauce, vinegar, sugar, Worcestershire sauce, apple juice, ginger, sesame seeds, garlic, and scallions in a shallow dish. Add ribs. Cover, and refrigerate at least 8 hours.

Preheat grill to medium-high. Grill short ribs until cooked through, 1 to 3 minutes per side.