Korean Short Ribs

While in Kauai on a family vacation in March, my brother insisted that we simply had to stop to pick up some cook-at-home korean short ribs. On a previous trip to the island he had found a little spot in Eleele that sold them and had stopped in on a whim. Since the woman running the store didn’t speak much english, he wasn’t sure exactly what he was getting but had purchased some anyway. After cooking them up on the grill, he was disappointed that they hadn’t bought more. Like LOTS more.

Redemption time. On this trip, our extended family had rented a fabulous large home to accommodate all 10 of us, we knew we would be cooking at least some of our meals at our home away from home and a trip back to the house from the Waimea Canyon provided us the chance to pass by the spot that he had bought the ribs last time.

We were not disappointed, they were fabulous and they inspired me to try to make them at home. Once again we bought too few and everyone has been craving them.

I have seen these funny little flat ribs in the store plenty of times but really had no idea what to do with them. Um, can you say Google? Duh.

Anyway, after trying them it was pretty clear that part of what makes them so fabulous is that they are full, like full, of sugar. So I set out to make some on my own without any refined sugar. Let’s be clear here, the sweetness is what makes them what they are, so although I used apple juice and a traditional asian pear in the recipe, they are not sugar free, just ‘naturally sweetened’.

Now doesn’t that sound like a marketing ploy? 

Anyway, they are quick to cook up on the grill and since we were going for memories of Hawaii, I did some grilled pineapple on the side. Yum.

Korean Short Ribs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Author: www.miasdailydish.com

This may sound like a mountain of ribs, but trust me, you'll eat every one!

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Ingredients

Ribs

• 3 1/2 lbs korean cut beef short ribs

Marinade

• 1 asian pear quartered and seeded
• 1/2 C coconut aminos or tamari
• 2 Tbsp sesame oil
• 3 large shallots
• 4 large garlic cloves
• 1 Tbsp sesame seeds
• 1/2 tsp ground pepper
• 1/2 " fresh peeled ginger
• 6 Tbsp unsweetened apple juice

Instructions

1. Rince short ribs, if necessary, to remove any bone dust
2. Mix all marinade ingredients in a blender or food processor until smooth.
3. Place ribs and marinade into a large ziplock bag. Seal bag and massage gently to distribute marinade
4. Marinate in fridge for at least 6 hours, preferably overnight
5. Heat grill to med-high temp and grill ribs, watching that they don't burn, until done, about 12 minutes. Since these are thin but long you may have to grill them in batches.