By Traeger Kitchen
A homemade Korean marinade and applewood smoke take this wood-fired twist on beef short ribs to the top. These marinated short ribs are sure to be wood-fired showstoppers.
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|1/2 Cup||soy sauce|
|1 Cup||brown sugar|
|1/2 Cup||rice wine vinegar|
|1 Tablespoon||sesame oil|
|1 Whole||inch ginger, peeled and coarsely chopped|
|1 Whole||Asian Pear, peeled and quartered|
|1 Whole||Red Thai Chili, deseeded and chopped|
|5 Pound||Korean Short Ribs|
|As Needed||sesame seeds|
|As Needed||scallions, sliced|
To make the marinade, combine all ingredients except for the ribs in the pitcher of a blender and puree until smooth. Pour over short ribs, cover and marinate in the fridge overnight.
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 Red Thai Chili, deseeded and chopped
5 Pound Korean Short Ribs
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
Remove ribs from marinade and discard marinade. Place the ribs directly on the grill grate and cook 3-5 minutes per side.
500 ˚F / 260 ˚C
Remove from grill and sprinkle with thinly sliced scallions or sesame seeds. Enjoy!
As Needed sesame seeds
As Needed scallions, sliced
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