Korean BBQ Beef Ribs

These Korean-style BBQ ribs are bathed in a flavorful marinade and grilled hot and fast to a perfect mahogany color. Garnished with chopped green onions, these taste amazing whether you pick up the whole rack or enjoy bite-size pieces.

🔥 Check out the full recipe with ingredients and step by step instructions:

Jump to each topic:

0:00 Start
0:09 Intro
0:30 The Ribs
0:47 The Marinade
2:13 Time to sear
2:59 The Green stuff
3:15 The BBQ Setup
3:31 Get them out of the marinade
3:56 Ribs on the grill
4:17 Four Minutes
5:12 Garnish and rest
5:31 Slice them up
5:47 Taste test

Smoked BBQ Source's Dean "Schuey" Schumann shows how to cook juicy Korean BBQ ribs (Galbi). Unlike normal beef ribs, Korean-style ribs are cut across the bone, which results in a totally different texture of the final dish.

While there is usually no need to trim the ribs, these still require some prep work. Instead of using a BBQ rub, all the magic comes from a marinade. Soaking the ribs in Korean marinade overnight makes them extra tender and flavorful.

Korean-style BBQ beef ribs are cooked hot and fast over direct heat. In under 10 minutes, you can achieve a gorgeous char on each side of the rack. You can even push these a bit past medium, as the added moisture from the marinade allows searing the ribs a little longer.

In the end, leave the ribs to rest for about 5 minutes, sprinkle some green onions on top and enjoy immediately.

[lowdownone]

Schuey….how do I get one of those cool mini kettles you have on your counter?

[williamjones]

very nice video, i would like to know from what cut are the ribs you are cooking they look very meaty (e. g.) chuck, plate? thanks

[markennes]

I am trying this in a couple days. I bought the correct meat at an Asian store but now I see it's sliced too thin - about a quarter inch. So I'm thinking I might have to be careful with the marinade to keep them from getting mushy. Maybe eight - twelve hours. I just made the marinade with asian pears but not the maltose - honey instead. I took a little taste and it's really delicious and I can see why it would be addictive. I might go back to the Asian store tomorrow and see if they have thicker slices. And maltose. For next time. :-D Edit: No Maltose that I could find and no thicker slices of the short rib. But I found thicker slices at the Safeway - about three quarter inch. :-)

[gman]

love the part with the food processor not working... lol totally me