Kardea’s Sweet and Sour Short Ribs are the perfect dish to fire up on your grill this summer!
Sweet and Sour Short Ribs
RECIPE COURTESY OF KARDEA BROWN
Total: 3 hr 25 min (includes marinating time)
Active: 25 min
Yield: 2 to 4 servings
1/2 cup soy sauce
1/2 cup firmly packed light brown sugar
1/3 cup mirin
1 tablespoon chili oil
1 tablespoon dark sesame oil
1 tablespoon fish sauce
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and minced
1 1/2 pounds Korean-style short ribs (thinly sliced beef chuck, flanken-cut; 1/2 inch thick)
2 green onions, thinly sliced
1 teaspoon sesame seeds
Special equipment: a grill
Whisk together the soy sauce, brown sugar, mirin, chili oil, sesame oil, fish sauce, garlic, ginger and 1/4 cup water. Place the short ribs in a shallow dish or large resealable plastic bag. Add the marinade and turn to coat. Cover or seal and refrigerate for at least 2 hours and up to overnight.
Remove the ribs from the refrigerator and let come to room temperature. Drain and discard the marinade.
Meanwhile, preheat the grill to medium-high heat (400 degrees F).
Grill the ribs, covered with the grill lid, until browned and to desired doneness, 4 to 5 minutes on each side. Remove the ribs from the grill to a serving platter. Sprinkle with the green onions and sesame seeds before serving.