Grilled Korean Short Ribs
1 lb Korean style beef short ribs, bone in
4 green onions + 1 green top only for garnish
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup apple sauce
2 tbsp rice wine vinegar
2 tbsp Korean sweet chili sauce
4 tbsp fresh crushed ginger
4 cloves garlic
2 tbsp toasted sesame seeds
2 tbsp sesame oil
1. In a blender add all the marinade ingredients and purée until smooth.
2. In a ZipLoc or bowl add short ribs and marinate covered for 4 hours, but overnight preferable for maximum flavor.
3. Heat gas or charcoal grill to 350°F. Drain excess marinade off short ribs. Grill turning once, about 4 minutes per side. The edges with caramelize and get crispy.
4. Allow the meat to rest for 5 minutes then I cut the meat across the grain thin, but feel free to eat off the bone. Serve with green onions on top and steamed rice.