Korean-style BBQ beef short ribs with sesame and spring onions

Korean-Style BBQ Beef Short Ribs for the British Grill

Thin-cut beef short ribs marinated in a sweet-savory Korean-inspired sauce with soy, garlic and pear or apple, then grilled hot and fast. Korean flavours have become a growing trend on UK BBQ menus.

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Prep Time 25

Cook Time 10

Marinating Time 12

Total Time 12 35

Servings: 6 people

Ingredients Method Notes

Ingredients

For the ribs and marinade

1.5 kg thin-cut beef short ribs flanken style
120 ml soy sauce
2 tbsp brown sugar
2 tbsp runny honey
2 tbsp rice vinegar or cider vinegar
2 tbsp toasted sesame oil
1 small pear or apple grated
4 garlic cloves finely grated
2 cm piece fresh ginger finely grated
3 spring onions finely sliced
1 tbsp toasted sesame seeds plus extra to serve
1/2 tsp black pepper

Method

Step 1

In a large bowl, whisk together soy sauce, brown sugar, honey, vinegar, sesame oil, grated pear or apple, garlic, ginger, spring onions, sesame seeds and black pepper.

Step 2

Add the beef short ribs and turn to coat thoroughly in the marinade. Cover and refrigerate for at least 4 hours, ideally overnight, turning once or twice.

Step 3

Remove the ribs from the fridge 30 minutes before cooking.

Step 4

Preheat the BBQ to high direct heat. Clean and oil the grates.

Step 5

Shake off any excess marinade and lay the ribs on the grill in a single layer. Cook for 3-4 minutes per side, turning once, until caramelised and cooked through but still juicy. Total time will depend on thickness.

Step 6

Transfer to a warm platter, scatter with extra sesame seeds and sliced spring onions, and serve with rice and quick pickles.

Notes

Because the ribs are thin-cut, they cook quickly; keep an eye on them to avoid burning the sweet marinade.

These work well as part of a mixed-grill platter alongside more traditional British BBQ items.