Serves: 4
Total Calories: 1,109
Butterfly the beef short ribs and trim off any excess fat.
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.
Place the ribs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 8 to 12 hours, turning occasionally.
Remove the ribs from the bag and discard the marinade. Pat the ribs dry with paper towels. Allow to stand at room temperature for 10 to 15 minutes before grilling.
Grill the ribs, unfolded in strips, over Direct High heat until the meat is nicely browned, 5 to 7 minutes, turning once halfway through grilling time. Remove from the grill and serve immediately.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Korean Short Ribs recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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