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Korean Short Ribs

| Updated Jul 22, 2016


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!

Mike Wendland

Published on 2016-07-22

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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