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Flavorful Sticky Korean BBQ Beef Short Ribs

sticky korean bbq beef short ribs - featured image
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This sticky Korean BBQ beef short ribs recipe features tender, fall-off-the-bone ribs coated in a sweet, smoky, and slightly spicy glaze. Easy to prepare with simple pantry ingredients, it’s perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 3 pounds beef short ribs, flanken cut
  • 1/2 cup soy sauce (preferably low sodium)
  • 1/4 cup packed brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon gochujang (Korean chili paste), optional
  • 2 stalks green onions, chopped (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the marinade: In a large bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, toasted sesame oil, rice vinegar, and gochujang (if using) until sugar dissolves and ingredients are well combined.
  2. Trim and score the ribs: Lightly trim excess fat if needed. Score the meat on both sides with shallow cuts to help marinade penetration.
  3. Marinate the ribs: Place the short ribs into the marinade and coat thoroughly. Cover tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  4. Preheat the oven to 375°F (190°C). Line a baking sheet with foil and arrange ribs in a single layer, reserving the marinade.
  5. Bake the ribs uncovered for 40-45 minutes, basting with reserved marinade halfway through, until ribs are tender and starting to caramelize.
  6. Finish under the broiler or on a preheated grill pan: Broil or grill on high for 3-5 minutes per side until sauce is sticky and edges are slightly charred. Watch closely to avoid burning.
  7. Garnish and serve: Sprinkle chopped green onions and toasted sesame seeds over ribs. Add freshly ground black pepper before serving.

Notes

If sauce thickens too much during cooking, add a splash of water or rice vinegar to loosen it. Do not skip the broiling step for the sticky crust. Score ribs shallowly to avoid meat falling apart. Marinate overnight for best flavor. For gluten-free, substitute soy sauce with tamari or coconut aminos. Can finish ribs in a hot oven (450°F) if no broiler is available.

Nutrition

Keywords: Korean BBQ, beef short ribs, sticky ribs, Korean recipe, BBQ ribs, easy dinner, marinade, sweet and spicy

Find it online: https://bitematrix.com/flavorful-sticky-korean-bbq-beef-short-ribs-recipe-easy-homemade-guide/