Korean BBQ Short Ribs: Tender, Flavorful, and Easy to Make

Yo, what’s good, grill fam? Diego “El Fuego” Morales here, straight outta San Antonio, ready to hit you with some fire Korean BBQ short ribs. These bad boys are so tender they’ll slide off the bone, dripping with bold, Asian-inspired flavor that’s got that street-smart edge. Keep it real simple or flex your skills—toss ‘em in tacos with your go-to toppings or wrap ‘em in lettuce with a fat kick of kimchi and a slick hint of ginger. Let’s spark up that grill and get it poppin’!

Ingredients for Korean BBQ Short Ribs

Short Ribs Recipe Ingredients

• 1.5–2 lbs of beef short ribs—prime cuts, fam, no shortcuts
• 1/2 lb of your favorite complementary ingredient (you call the shots!)

Marinade Ingredients

• 1 Japanese pear, peeled and cored—sweetness with swagger
• 2 kiwis, peeled—adds that juicy zing
• 1 cup of soy sauce—salty backbone, baby
• 1 tablespoon of Sambal Oelek (that spicy chili paste we live for)
• 2 tablespoons of honey—smooth and sticky vibes
• 1 tablespoon of miso paste—umami bomb, trust me
• 1 teaspoon of sesame oil—nutty and slick
• 1/4 cup of lager beer—keeps it chill
• 2 tablespoons of rice wine vinegar—sharp and tangy

Sauce Ingredients

• 1 cup of soy sauce—layin’ down the law
• 1 teaspoon of sesame oil—silky finesse
• 2 tablespoons of Sambal Oelek—bringin’ that heat
• 1/4 cup of honey—sweet hustle
• 1 teaspoon of sesame seeds (for garnish—flashy finish)
• 1 tablespoon of chopped green onion (for garnish—fresh pop)

Items You’ll Need

• Kamado grill (or whatever grill you’re rockin’—I ain’t judgin’)
• Charcoal grill (optional, but you know I love that flame)
• Cutlery—keep it sharp, homie
• Charcoal—mesquite’s my jam, but you do you

How to Cook Korean BBQ Short Ribs

Making the Marinade

1. Chop that pear, kiwis, and garlic rough—like you mean it—then throw ‘em in a blender with the rest of the marinade goods. Blend it ‘til it’s smooth and lookin’ fly.
2. Slide those short ribs into a zip-tight bag, dump in the marinade, and coat ‘em up real nice. Seal it tight, squeeze out the air, and let ‘em marinate in the fridge for 2-4 hours—patience is power.
3. When it’s go-time, pull the ribs out, pat ‘em dry with paper towels—dry ribs sear better, and I’m all about that crispy edge.

Whipping Up the Sauce

1. Snag a small bowl, toss in all the sauce ingredients, and whisk it like you’re mixin’ a street beat—smooth and tight.
2. Let it chill for a sec before you slap it on those grilled ribs—timing’s everything.

Grilling Your Korean BBQ Short Ribs

1. Fire up that grill with a solid load of lump charcoal—get it screamin’ hot, ‘cause we’re grillin’ over open flame, baby.
2. Hit both sides of the ribs with a BBQ rub—your fave, ‘cause I know you’ve got taste.
3. Throw those ribs right over the heat, grill ‘em for 3 minutes a side. Check ‘em every minute—keep it tight, no burnt vibes here.
4. Yank ‘em off the grill and slather ‘em with that sauce—make it drip, fam.

Feelin’ these Korean BBQ short ribs? I know you’ve got some dope ideas—tacos, lettuce wraps, or maybe some next-level twist. Hit me with your best in the comments! And if you’re thirsty for more grill game, sign up for our newsletter—stay in the loop.

Need another banger? Peep our Sweet and Spicy BBQ Baby Back Ribs recipe next—pure heat, no cap.

How do you make your Korean BBQ short ribs pop off? Drop your tricks in the comments, let’s flex!