Sweet and Sour Short Ribs
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 886
- Total Fat
- 69
- Saturated Fat
- 28
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 27
- Protein
- 28
- Cholesterol
- 129
- Sodium
- 2197
- Total: 3 hr 25 min (includes marinating time)
- Active: 25 min
Ingredients
1/2 cup soy sauce
1/2 cup firmly packed light brown sugar
1/3 cup mirin
1 tablespoon chili oil
1 tablespoon dark sesame oil
1 tablespoon fish sauce
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and minced
1 1/2 pounds Korean-style short ribs (thinly sliced beef chuck, flanken-cut; 1/2 inch thick)
2 green onions, thinly sliced
1 teaspoon sesame seeds
Directions
Special equipment:
a grill- 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.
- Remove the ribs from the refrigerator and let come to room temperature. Drain and discard the marinade.
- Meanwhile, preheat the grill to medium-high heat (400 degrees F).
- 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.