Soy and Hoisin-Marinated Korean Beef Ribs Recipe
These delicious, no-fuss ribs are perfect for a quick after-work meal or casual weekend dinner party. Korean beef ribs, also known as flanken ribs, are cut lengthwise across the rib bones. They’re about 6 inches long and about 1 inch thick.
Serve with a salad or side of rice.
The marinade can be refrigerated in an airtight container for up to 3 days in advance. The ribs need to marinate in the refrigerator for at least 4 hours and preferably overnight.
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Ingredients
measuring cupServings: 4-6
Directions
Step 1
Place the ribs in a 1-gallon freezer-safe zip-top bag.
Step 2
Whisk together the soy sauce, light brown sugar, vinegar, hoisin sauce, water, sesame oil, garlic, ginger and onion powder in a bowl to form a well-blended marinade. Pour over the ribs in the bag and seal, pressing to remove as much air as possible. Refrigerate for at least 4 hours and preferably overnight, inverting or repositioning the bag once or twice so the ribs are evenly coated.
Step 3
Prepare a grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Have ready a spray water bottle for taming any flames.
Step 4
Remove the ribs from the bag, discarding the marinade. Arrange the ribs on the grate; cook, turning often, until slightly charred, 8 to 10 minutes (for medium). Transfer to a platter; garnish with the sesame seeds and sliced scallions.
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Adapted from “Diva Q’s Barbecue
Tested by Andrew Sikkenga.
Published June 27, 2016
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