4.8 from 40 votes
BBQ Short Ribs
Craving a mouthwatering barbecue beef short ribs recipe? Fire up your grill, because these Korean-style marinated BBQ Short Ribs will excite and please your taste buds!
Prep Time
10 mins
Cook Time
20 mins
Additional Time
12 hrs
Total Time
30 mins
Servings:
4
Calories:
346 kcal
Course:
Main Course
Cuisine:
Japanese, Korean
Ingredients
- 2 lb beef short ribs bone-in
For the Marinade
- ½ cup soy sauce
- ½ cup mirin
- 3 Tbsp brown sugar (packed)
- 2 Tbsp gochujang Korean chili paste
- 4 cloves garlic (minced or pressed)
- 1 Tbsp sesame oil toasted
- ½ Tbsp white sesame seeds toasted
- 1 green onion finely chopped, or scallion
Instructions
- Gather all the ingredients. This recipe includes 12 hours marinating time.
- Soak 2 lb bone-in beef short ribs in cold water for 30 minutes to get rid of the blood, changing the water a few times. Pat the meat dry with paper towels. Place the ribs in a shallow tray.
- In a medium bowl, whisk all the marinade ingredients together: ½ cup soy sauce, ½ cup mirin, 3 Tbsp brown sugar, 2 Tbsp gochujang (Korean chili paste), 4 cloves garlic (minced or pressed), 1 Tbsp toasted sesame oil, ½ Tbsp toasted white sesame seeds, and 1 green onion/scallion (chopped).
- Pour the marinade over the ribs, turning them to coat completely in the seasoning. Cover and refrigerate for at least 4 hours or up to overnight, turning the ribs a few times while marinating.
- Prepare charcoal or preheat a gas grill to 450°F (230°C). Clean and lightly oil the grill grate. For the best flavor, I recommend using charcoal instead of a gas grill. When you add charcoal to the grill, pile the charcoal to one side. We will use both indirect and direct heat to cook the short ribs.
- Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs directly over the charcoal until nicely seared, then flip once to sear the other side. After searing both sides, move the short ribs to the side of the grill surface not directly over the charcoal. Continue grilling for about 5–6 minutes total. Transfer to a serving platter.
Cup of Yum
To Store
- You can keep the leftovers in an airtight container and store them in the refrigerator for 3–4 days and in the freezer for a month.
Notes
- If you like this recipe, check out the BBQ Chicken Wings Recipe recipe adapted from this recipe!
Nutrition Information
Calories
346kcal
(17%)
Carbohydrates
6g
(2%)
Protein
33g
(66%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Cholesterol
98mg
(33%)
Sodium
734mg
(31%)
Potassium
617mg
(13%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
35IU
(1%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 346
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 33g | 66% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 734mg | 31% |
| Potassium | 617mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.