Grilled Korean Short Ribs
Type of Recipe: Entrée
Cut of Meat: Short Ribs
2 ½ pounds Highland Beef, Korean short ribs (also called Flanken cut)
¼ cup pineapple juice 1 inch fresh ginger, coarsely grated
¼ cup brewing vinegar 2 garlic cloves, minced
¼ cup light soy sauce 1 large green onion, chopped
2 tablespoons sesame oil ¼ cup toasted sesame seeds (optional)
1 teaspoon Worcestershire sauce ½ teaspoon coarse salt
¼ cup brown sugar ¼ teaspoon fresh ground black pepper
Combine pineapple juice, brewing vinegar, soy sauce, sesame oil, Worcestershire sauce, brown sugar, fresh ginger, minced garlic and green onion in a medium bowl and whisk marinade. Pour marinade into a heavy re-sealable plastic bag. Add the ribs which have been seasoned with coarse salt and pepper. Seal the bag and toss to coat ribs evenly with the sauce. Refrigerate and marinate overnight or longer, and turn occasionally.
Heat the grill to medium high.
Drain marinade into a saucepan, bring to a boil and simmer. The marinade can be used as a sauce on the side.
Grill the ribs until the ribs are caramelized, cooked to medium-rare, about 3 minutes per side.
Serve and season with toasted sesame seeds, if desired, and serve with sauce.
Recipe inspired by Jean Cuison