Oriental Short Rib Barbecue

These grilled short ribs borrow heavily from Korean galbi, soaking in a soy sauce and sesame oil marinade loaded with garlic, fresh ginger, brown sugar, green onions, and crushed red pepper. Four to six hours in the fridge (overnight is even better) lets all that flavor penetrate deep into the beef.

The marinade does double duty. The soy sauce and brown sugar create a sweet-salty glaze that caramelizes hard over the coals, giving the ribs those dark, sticky, charred edges. The sesame oil and toasted crushed sesame seeds add a rich, nutty depth you won’t get from a standard BBQ sauce.

Grilling is quick since the ribs are already well-trimmed. About 10 to 12 minutes over medium coals with one turn, brushing with reserved marinade just before serving. The goal is a deep char on the outside while the meat stays juicy and pulls cleanly from the bone.

Kitchen Tips

• Trim the short ribs well before marinating. Excess fat doesn’t render fully in 10 minutes of grilling and stays chewy.
• Use dark roasted sesame oil, not light. The roasted version has the bold, toasty flavor this marinade depends on.
• Let the ribs come to room temperature for 20 minutes before grilling. Cold meat from the fridge hits the grill and steams instead of searing.
• Brush with marinade only at the very end. Earlier brushing burns the sugar before the meat is done.

Variations

• Add a splash of rice vinegar to the marinade for extra tang.
• Grate a ripe Asian pear into the marinade as a natural tenderizer (traditional in Korean galbi).
• Serve sliced over steamed rice with quick-pickled cucumber on the side.