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Barbecue Korean short ribs

Serves 4-6 Servings


  • 2 cup light soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon cayenne
  • 2 clove garlic, minced
  • 1 cup sugar
  • 3 tablespoon canola oil
  • 1 teaspoon dried mango powder (amchoor; see
  • 4 pound beef short ribs


Baking Directions:

Mix all ingredients except the ribs in a large bowl.

Combine well.

Place the ribs in a baking dish and pour the mixture over them.

Slather the ribs with your hands to coat them well and evenly with the sauce.

Marinate for 2 to 3 hours, covered, at room temperature.

Heat the grill.

Place the ribs on the grill rack or barbecue when the coals are glowing red hot and white and the flames have died down, and baste with any leftover sauce.

Turn often to cook both sides, until the meat is brown, tender, and caramelized.

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