4 pounds Korean-style beef short ribs, also known as flanken ribs (about 6 inches long and about 1 inch wide) ¾ cup low-sodium soy sauce ½ cup packed light brown sugar ...

3 pounds Korean beef short ribs. 1. ... (Do not let the meat sit in the marinade.) 4. Grill the ribs, turning, about 2 minutes a side, until seared on the outside but still pink inside.

Mix things up on your next taco night with Korean short rib tacos! Braised until succulently tender and jazzed up with a zesty homemade Korean sauce, this fusion recipe is a culinary treat that’s ...

Place ribs on grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145F). Meanwhile, pour reserved marinade in small sauce pan.

Drain the ribs, discarding the marinade. Lay them on the grill, along with the skewered garlic and scallions. Cook each item 2 to 4 minutes per side, until all are browned.

Add ribs to the marinade, and coat them evenly. Seal the container and let the marinade do its thing for at least 2 hours (I recommend doing this a day in advance, giving the meat 24 hours to marinate ...

Place ribs on grid over medium, ash-covered coals. Grill, uncovered, 3 to 4 minutes per side for medium rare (145°F). Meanwhile, pour reserved marinade in small sauce pan.

Remove ribs from bag, discarding marinade. Arrange on the grate; cook, turning often, until slightly charred, 8 to 10 minutes (medium). Transfer to a platter; garnish with sesame seeds and sliced ...