Korean Short Ribs

 Korean Short Ribs

 

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.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

 

Serves 2-3

Ingredients:

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

 

Directions:

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!

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!