Serves 16
30 min
Honey and Soy Sauce Korean-Cut Ribs
Recipe GLPR8d613306f8f2fc
Tender, glazed beef short ribs marinated in a sweet and savory blend of honey, soy sauce, rice vinegar, and sambal oelek. This Korean-style dish features thin-cut ribs that absorb the bold flavors, creating a perfect balance of sweetness and heat. Ideal for grilling or broiling.
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Ingredients
¼ cup Raw honey
¼ cup Low sodium soy sauce
2 tablespoon Rice vinegar
1 tablespoon Sambal oelek hot sauce
1 Garlic clove, minced
3 pounds Korean-cut short ribs (beef)
1 Thai chili pepper, seeded and minced (optional)
Salt
Freshly ground black pepper
Directions
In a medium bowl, whisk together the honey, soy sauce, rice vinegar, and sambal oelek until well combined.
Stir in the minced garlic and Thai chili pepper (if using) into the marinade mixture.
Pat the Korean-cut short ribs dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
Place the ribs in a large shallow dish or resealable bag and pour the marinade over them, ensuring all ribs are well coated. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Remove the ribs from the refrigerator and bring them to room temperature for about 10 minutes before cooking.
Preheat your grill to high heat or position an oven rack 4 inches below the broiler and preheat the broiler.
For grilling: Place the ribs directly on the hot grill grates and cook for 3–4 minutes per side until an instant-read thermometer inserted into the thickest part (without touching bone) reaches 145°F for medium-rare. For broiling: Place ribs on a foil-lined baking sheet and broil for 4–5 minutes per side until they reach 145°F internal temperature.
Transfer the cooked ribs to a serving platter and let rest for 2 minutes. If desired, brush with any remaining reserved marinade for extra glaze.
Serve hot and enjoy with your favorite sides.
