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Grilled Korean-Style Short Ribs

Grilled Korean-Style Short Ribs

By Traeger Kitchen

A homemade sweet and spicy marinade take these quick-cooking short ribs to the top. Be sure to use Korean-style ribs (also called flanken-style) which are cut across the ribs bones into thin strips.

Prep Time

8 Hours

Cook Time

10 Minutes




This recipe serves:


Units of Measurement:
1/2 Cup soy sauce
1 Cup brown sugar
1/2 Cup rice wine vinegar
1 Tablespoon sesame oil
2 Clove garlic
1 Whole inch ginger, peeled and coarsely chopped
1 Whole Asian Pear, peeled and quartered
1 Whole fresh Thai red chile or similar, seeded and chopped
5 Pound Korean-style beef short ribs (also called flanken-style)
As Needed sesame seeds
As Needed scallions, sliced


  • 1

    To make the marinade, combine the soy sauce, brown sugar, vinegar, sesame oil, garlic, ginger, pear, and Thai chile in a blender and puree until smooth. Pour over the short ribs, cover, and refrigerate for at least 4 hours and up to 24 hours.

  • 2

    If you have the Traeger ModiFIRE® Sear Grate, place it on the left side of the grill ridged side up. Preheat the Traeger with the lid closed to 450°F; this will take at least 15 minutes.

    450 ˚F / 232 ˚C

  • 3

    Remove the ribs from marinade and discard marinade. Place the ribs directly on the Sear Grate or the regular grill grate and cook, flipping once, until nicely seared on both sides and cooked through, 8 to 10 minutes total.

    450 ˚F / 232 ˚C


  • 4

    Remove from grill and sprinkle with thinly sliced scallions and sesame seeds, if you like. Enjoy!

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