To Die for Ribs

I do not like ribs. I rarely eat beef. For example, last week was the first time I EVER had a burger from our home grill. Call me crazy, but I’ve always opted for chicken and been perfectly happy with that. Today was different for some reason. Maybe it is my hormonal hunger. Maybe it was the sweet smell of sweet barbeque. Whatever it was, I am in love with these TO DIE FOR RIBS – Kalbi which are Korean Barbequed Beef Short Ribs

Photo credit – Food Network


  • 5 pounds Korean style beef short ribs*
  • 1 cup brown sugar, packed
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin (rice wine)
  • 1 small onion, peeled and finely grated
  • 1 small Asian pear, peeled and finely grated
  • 4 tablespoons minced garlic
  • 2 tablespoons dark sesame oil
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced (optional)


Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.
Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.
* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.
Thank you, Judiaan Woo for introducing heaven on earth. These ribs just made my Saturday :)
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  1. says

    I don't usually eat red meat either, but when I was pregnant I wanted it for the first time in years! It was crazy! I've eaten it a little since having Isis, too. I think it's breastfeeding. I still get weird cravings & I eat a lot.This looks yummy!!!