Tangy Korean Short Ribs

These delectable ribs are butchered in the Korean style, which is fun to cook and eat, and tenderized by a western marinade. Between the drips of lime juice and the little gems of shallot that caramelize and char as you grill them, good luck eating a regular size portion!


  • 1 LB Korean style ribs
  • For the Marinade:
  • 1/4 C olive oil
  • 2 T champagne vinegar
  • 4 T minced shallots
  • 3 T fresh lemon juice
  • zest of 1 lemon
  • 1 T minced fresh rosemary
  • For the Garnish:
  • 1 fresh lime
  • 1 bunch cilantro


  1. Mix all marinade ingredients
  2. Massage into ribs and refrigerate at least 1 hour
  3. Grill on open flame for 3 minutes each side to form blackened edges
  4. Serve with fresh lime slices and cilantro

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