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Short ribs are a natural for grilling.  This recipe calls for marinating the ribs overnight in a ziplock bag, but you will be rewarded with a delicious flavorful delight.  Ribs pair well with a tangy cole slaw.

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Serves 2-3


2 lb beef chuck short ribs, cut in 2″ pieceskorean sht ribs

1/2 cup low sodium soy sauce

4 teaspoons peeled minced ginger

2 teaspoons sesame oil

3 cloves minced garlic



Cut 1/4″ deep slashes in meaty side of short ribs at 1/2″ intervals.  In a gallon sized zip lock bag, combine the rest of the ingredients, then add short ribs. Remove air from the bag and seal.  Place the ziplock on a plate in the fridge overnight, turning once in the morning.  Heat grill to medium heat.  Remove ribs from zip lock and grill for 20 – 25 minutes for medium rare, turning ribs occasionally. Baste the ribs intermittently during grilling process using marinade that has been brought to a full boil for 1 minute. Enjoy!

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