This is a staple in our summer cooking. Great for when you are feeding a crowd or just a few friends. Ribs should be marinated ahead of time, preferably overnight. Short ribs can be be found in most Asian markets, or ask your butcher to prepare some for you (they also go by the name of "flanken - cut ribs" and shouldn't be thicker than 1/2 an inch). I like to serve them with plain jasmine rice, some steamed or grilled vegetables, a refreshing cucumber salad and maybe some kimchi on the side.




5 pounds Korean style short ribs

For the marinade:

3/4 cup soy sauce (low sodium can be used)

1/4 cup brown sugar 

1/4 cup rice wine (mirin)

1/4 cup water

2 tablespoons sesame oil

3 large garlic cloves, minced

2 tablespoons fresh ginger, minced

1 tablespoon hoisin sauce

1 teaspoon red pepper flakes (or to taste)

2 green onions, sliced thinly

2 tablespoons sesame seeds


For the asian style barbecue sauce:

1/4 cup hoisin saice

2 tablespoons rice vinegar

1/4 cup sweet hot pepper sauce

1 tablespoon sesame oil

1/4 cup water








In a large bowl, add the soy sauce, rice vinegar, water, sugar, sesame oil, ginger, garlic, red pepper flakes, sesame seeds and hoisin sauce and mix with a whisk until sugar is dissolved. 

Place ribs into a large resealable plastic bag (you may need two), and pour the marinade over the ribs. Close the bag, squeeze the air out and massage the marinade into the ribs. Refrigerate in the bag for at least 6 hours, preferably overnight.

When you are ready to make the ribs, preheat the grill to medium high heat. 

While the grill is getting hot, assemble the barbecue sauce by combining all the ingredients in a bowl, tasting it and adjusting the seasoning if needed.

Remove ribs from marinade, shake off excess and discard the marinade. 

Cook on preheated grill, turning once, until desired doneness, 3 - 4 minutes per side, depending on the thickness. During the last couple of minutes of cooking, brush with some barbecue sauce.

Place the ribs on a serving platter, sprinkle with green onions and serve with the remaining barbecue sauce on the side.