Ease of preparation rating: Easy
Yield: 4 servings
INGREDIENTS:
3 lbs (1.4 kg) Korean short ribs (flanken short ribs)
¼ cup (60 ml) peanut oil
Salt and pepper
Oil, for grill
Marinade
1/3 cup (80 ml) soy sauce
3 tablespoons (45 ml) brown sugar
2 tablespoons (30 ml) rice vinegar
2 green onion, minced
2 teaspoons (10 ml) minced garlic
2 teaspoons (10 ml) sesame oil
2 teaspoons (10 ml) grated fresh ginger
½ teaspoon (2.5 ml) hot sauce
½ teaspoon (2.5 ml) Chinese 5-spice
Salt and ground black pepper
To serve
Cilantro
METHOD:
In a bowl combine soy sauce, brown sugar, rice vinegar, green onion, garlic, sesame oil, ginger, hot sauce, Chinese 5-spice, salt, and ground black pepper.
Add ribs and marinade to a resealable plastic bag.
Turn to coat ribs evenly and then into the refrigerator overnight.
Remove from refrigerator and place on baking sheet. Discard the marinade.
Pat and dry the ribs and then coat with peanut oil, season with salt and ground black pepper.
Prepare the barbecue for direct grilling. Preheat the grill to medium high heat. Brush grill with oil and add the ribs.
Cook for a minute per side to get a char.
Turn the heat down to medium to cook through.
Remove from grill allow to rest 10 minutes covered in foil.
Remove ribs from foil and garnish with cilantro.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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