Korean Short Ribs

My wife and I love traveling to Hawaii. We fell in love with Korean Short Ribs during our travels to Hawaii. The best thing about Korean Short Ribs is
that they don’t take long to cook at all.

First you’ll need ingredients for the marinade: Soy sauce, water, white vinegar, brown sugar, white sugar, pepper, sesame oil, garlic, & onion

In a bowl whisk in brown & white sugar, pepper, sesame oil, garlic, minced onion, soy sauce, & water until the sugars have dissolved. Place ribs in a
ziplock bag and pour marinade over top. You should know my rules for marinating by now, Refrigerate 7 to 12 hours; the longer, the better.

Take ribs out of fridge and let them come up to room temperature. Fire up the grill to 400° F. Grill ribs 5 to 7 minutes per side, basting with
marinade sauce before and after turning ribs over. Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00 with Gormley for more tips from the Saskatchewan Cattleman’s Association.

INGREDIENTS:
¾ cup soy sauce
¾ cup water
3 tablespoons white vinegar
¼ cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
¼ cup minced garlic
½ large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch
thick across bones)