Miss Kardea Brown's Sweet and Sour Grilled Short Ribs, seen on Delicious Miss Brown, Season 8.
Recipe courtesy of Kardea Brown

Sweet and Sour Short Ribs

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  • Level: Easy
  • Total: 3 hr 25 min (includes marinating time)
  • Active: 25 min
  • Yield: 2 to 4 servings
These Korean-inspired short ribs are just the right combination of salty and sweet. Ask your butcher to cut the short ribs "flanken-style" if you don't see this thin-cut rib in the case of the meat department.

Ingredients

Directions

Special equipment:
a grill
  1. Whisk together the soy sauce, brown sugar, mirin, chili oil, sesame oil, fish sauce, garlic, ginger and 1/4 cup water. Place the short ribs in a shallow dish or large resealable plastic bag. Add the marinade and turn to coat. Cover or seal and refrigerate for at least 2 hours and up to overnight.
  2. Remove the ribs from the refrigerator and let come to room temperature. Drain and discard the marinade.
  3. Meanwhile, preheat the grill to medium-high heat (400 degrees F).
  4. Grill the ribs, covered with the grill lid, until browned and to desired doneness, 4 to 5 minutes on each side. Remove the ribs from the grill to a serving platter. Sprinkle with the green onions and sesame seeds before serving.