Korean-Style Barbecue Short Ribs
- Yield: 4 to 6 servings
Be sure to get cross-cut (flanken style) ribs to enhance the taste from the marinade and for that great appearance. Once these are done, you might want to pull the meat off the bones and make some Korean tacos with it.
- 1cup soy sauce
- 8-- green onions, white and green parts thinly sliced
- 1/3cup packed brown sugar
- 1/4cup sesame oil
- 1/4cup rice vinegar
- 6large garlic cloves, crushed
- 2tablespoons crushed peeled fresh ginger
- 1-- serrano chile, minced
- 1teaspoon sambal oelek (a spicy chili paste available in the Asian secion of most markets)
- 3pounds beef short ribs, cut across the bones flanken-style about 1/2 inch thick
- 1/4cup apple juice
- To make the marinade: In a medium bowl, combine the soy sauce, green onions, brown sugar, sesame oil, vinegar, garlic, ginger, chile, and sambal oelek. Mix well.
- Put the short ribs in a gallon-sized plastic zip bag. Pour the marinade over them and seal the bag, pushing out as much air as possible. Refrigerate, turning occasionally, for at least 2 hours but no longer than 4 hours.
- Prepare your cooker to cook indirectly at 235F using medium cherry or apple wood for smoke flavor. Take the ribs out of the marinade and put them directly on the cooking grate. Cook for 2 hours, until nicely browned.
- Meanwhile, pour the leftover marinade into a small saucepan and bring it to a simmer. Cook for 5 minutes and then remove it from the heat. Pour the marinade through a strainer. Reserve 1/4 cup of the liquid and discard the rest. In a small bowl, combine the 1/4 cup strained marinade with the apple juice. Mix well and set aside.
- After the ribs have cooked for 2 hours, transfer them to a foil pan. Pour the juice mixture over them. Cover with foil and return to the cooker for another 2 hours, or until tender when squeezed between your fingers. Remove the pan from the cooker and let rest for 5 minutes. Transfer the ribs to a platter and pour any pan juices over the top. Serve immediately.