THE RECIPE JOURNAL · Main Course
BBQ Short Ribs with Korean Influence
These tender, smoky ribs are packed with bold Korean flavors that will have everyone asking for seconds. Perfect for a weekend cookout or a cozy dinner, they bring a delicious twist to classic BBQ favorites.
FROM THE KITCHEN • BBQ Short Ribs with Korean Influence
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Cabbage paired with eggs
Something delicious to watch next.
01
Step 1
Start by whisking together vinegar, soy sauce, sriracha, and olive oil in a big bowl. Add the brown sugar and stir until it’s completely dissolved. Then toss in the green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder, mixing everything well so the marinade is nice and combined.
02
Step 2
Pop the short ribs into a large resealable bag and pour the marinade over them. Massage the bag a bit to make sure the ribs are well coated, squeeze out any extra air, and seal it up. Let them marinate in the fridge for at least 3 hours—overnight is even better if you have time.
03
Step 3
When you’re ready to cook, preheat your grill to medium and lightly oil the grates so nothing sticks. Take the ribs out of the marinade and place them on the grill. Let them cook for about 6 to 7 minutes, then flip them over and spoon some of the marinade onto the other side. Cook for another 6 to 7 minutes until the meat isn’t pink anymore.
04
Step 4
Turn the grill heat up to high for a final sear, grilling the ribs for about a minute on each side to get a nice char. Once done, take them off the grill and let them rest on a plate for about 5 minutes before serving. This helps keep them juicy and flavorful.
Why you’ll love it
This dish combines the rich, smoky flavor of traditional BBQ with the bold, spicy, and slightly sweet elements of Korean cuisine. The result is tender, flavorful ribs that are both comforting and exciting to the palate. It’s perfect for those who enjoy a fusion of cultures in their meals.
How to serve
Serve these ribs with a side of steamed rice and kimchi for an authentic Korean touch. Fresh scallions and sesame seeds sprinkled on top add a nice crunch and extra flavor. A simple cucumber salad or pickled vegetables can help balance the richness.
Storage & leftovers
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to keep them moist. For longer storage, freeze the ribs wrapped tightly in foil or plastic wrap for up to 2 months.
