Grilled Short Ribs with Miso |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for flanken-style ribs cut thinly and across the bones, rather than between the bones. You'll find them at Korean markets, or ask a butcher to cut them for you. Ingredients:
1 cup reduced-sodium soy sauce |
1/2 cup (packed) dark brown sugar |
4 garlic cloves, minced |
1 tablespoon asian sesame oil |
12 bone-in 1/3- to 1/2-inch-thick flanken-style short ribs |
butter lettuce leaves |
red miso |
sticky rice |
Directions:
1. Whisk soy sauce, sugar, garlic, and oil in 15x10x2-inch glass baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Add ribs to marinade; turn to coat. Let marinate 30 minutes at room temperature, turning occasionally.
2. Prepare barbecue (medium-high heat). Brush grill with oil. Grill ribs until cooked through, 2 to 3 minutes per side. Remove meat from bones and wrap in lettuce leaves with small amount of miso and Sticky Rice.
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