Grilled Korean Beef Ribs

By HeatherS

Thinly sliced Korean-style ribs are meaty and flavourful but require marinating for tenderness. These ribs are often referred to as Miami-style and can usually be found at the butcher's counter. Serve with steamed rice and grilled vegetables.

Ingredients

• Korean Beef Marinade:
• 3 lb (1.4 kg) Korean-style beef short ribs
• 1 green onion, thinly sliced
• 1 small Asian pear, peeled and cubed
• 1/4 cup (60 mL) sodium-reduced soy sauce
• 2 tbsp (30 mL) unseasoned rice vinegar
• 2 tbsp (30 mL) granulated sugar
• 3 green onions, cut in 1-inch pieces
• 1 piece (1 inch/2.5 cm) fresh ginger, peeled and sliced
• 4 cloves garlic
• 1 tsp (5 mL) pepper
• 3/4 tsp (4 mL) sesame oil
• 1/4 tsp (1 mL) salt

Preparation

Step 1

Korean Beef Marinade: In blender, purée together pear, soy sauce, vinegar, sugar, onions, ginger, garlic, pepper, oil and salt.

In large shallow dish, pour marinade over ribs, tossing to coat; cover and refrigerate for 8 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)

Place ribs on greased grill over medium-high heat; close lid and grill, turning once, until still slightly pink in centre, about 6 minutes.

Cut ribs into 1- or 2-rib portions; serve sprinkled with green onion.