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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. 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
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
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