Smoky, salty and spicy, these ribs really tick all the boxes. Make sure you massage the marinade in thoroughly, to get every bit of the meat full of flavour, so it explodes in your mouth when you eat!
- 1.4 kg (3 lbs) Korean-style short ribs (see Note)
- ¼ cup (60 ml) peanut oil
- Salt and pepper
- Oil, for grilling
- Coriander, to garnish
- ⅓ cup (80 ml) soy sauce
- 2 tbsp + 1 tsp (45 ml) brown sugar
- 1½ tbsp (30 ml) rice vinegar
- 2 green onions, finely chopped
- 2 tsp minced garlic
- 2 tsp sesame oil
- 2 tsp grated fresh ginger
- ½ tsp hot sauce
- ½ tsp Chinese five-spice
- Salt and ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinading time: overnight.
1. For the marinade, in a bowl combine soy sauce, brown sugar, rice vinegar, green onion, garlic, sesame oil, ginger, hot sauce, Chinese five-spice, plus salt and ground black pepper to taste.
2. Add ribs and marinade to a resealable plastic bag or container. Turn to coat ribs evenly and then store in the refrigerator overnight.
3. Remove from refrigerator and place ribs on baking sheet. Discard the marinade.
4. Pat and dry the ribs and then coat with peanut oil, and season with salt and ground black pepper.
5. Prepare the barbecue for direct grilling. Preheat the grill to medium high heat. Brush grill with oil and add the ribs.Cook for a minute per side to get a char.
6. Turn the heat down to medium to cook through.Remove from grill allow to rest 10 minutes covered in foil. Remove ribs from foil and garnish with ccoriander.
• Cooking times and temperatures will vary depending on the size and type of your barbeque.
• Korean-style ribs (also known as flanken ribs), are thinly cut bone-in ribs.