THE RECIPE JOURNAL · Main Course
Korean-Inspired Grilled Beef Ribs
These tender, flavorful beef ribs are marinated in a savory blend of Korean spices and grilled to perfection for a deliciously smoky finish. Perfect for a casual dinner or weekend barbecue, they're sure to impress your guests.
FROM THE KITCHEN • Korean-Inspired Grilled Beef Ribs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by blending the pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil until everything is smooth—this should take about 4 minutes. Pour the marinade over the short ribs in a baking dish, making sure each piece is well coated. Cover the dish with plastic wrap and pop it in the fridge to marinate for 8 to 12 hours, so the flavors really soak in.
02
Step 2
When you’re ready to cook, take the ribs out and pat them dry with paper towels to get rid of any extra marinade. Heat up your grill to medium-high and give the grates a quick brush with oil to prevent sticking. Grill the ribs for about 4 minutes on each side. You’re looking for them to be firm and hot throughout, with just a little pink in the middle. If you have a meat thermometer, it should read around 140°F (60°C) when they’re done. Let them rest a few minutes before serving, and enjoy!
Why you’ll love it
These ribs are packed with bold, savory flavors that balance sweet, spicy, and smoky notes. The marinade tenderizes the meat, making each bite juicy and melt-in-your-mouth delicious. It’s a perfect dish for gatherings or a special weeknight dinner.
How to serve
Serve with steamed rice and a side of kimchi or pickled vegetables to complement the rich flavors. A fresh green salad or grilled vegetables also pair well, balancing the meal with light, crisp textures.
Storage & leftovers
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan or oven to keep the meat moist. You can also freeze the ribs for up to 2 months; thaw overnight in the fridge before reheating.
