Tasting Table National: Brown-Sugar-Marinated Short Ribs

To learn more about this recipe, see our related story, Traveling Table: Los Angeles, in our National edition. 

Recipe adapted from Sunny Spot, Los Angeles

Brown-Sugar-Marinated Short Ribs
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Brown-Sugar-Marinated Short Ribs
Servings
6
servings
Ingredients
  • 5 pounds Korean-style kalbi short ribs (flanken-style cross-cut ribs)
  • 1¼ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 small plum tomatoes, quartered
  • 1 medium yellow onion, peeled and quartered
  • ¾ bunch fresh chives (about 1 cup)
  • 4 heads garlic, cloves separated and peeled (about 1 cup peeled garlic cloves)
  • ½ cup pickled jalapeños
  • One 1½-inch piece fresh ginger, peeled and coarsely chopped (about ½ cup)
  • 1 cup fresh orange juice
  • ½ cup apple cider vinegar
  • ½ cup packed light brown sugar
  • ¼ cup canola oil
  • ¼ cup fresh lime juice (from 2 to 3 limes) plus 1 lime cut into wedges
  • ½ teaspoon ground cloves
Directions
  1. Place the ribs in a 9-inch-by-13-inch glass baking dish and season with 1 teaspoon of the salt and ½ teaspoon of the pepper.
  2. In a blender, purée the tomatoes, onion, chives, garlic, jalapeños, ginger, orange juice, vinegar, brown sugar, canola oil, lime juice, cloves and the remaining ¼ teaspoon of both the salt and pepper. Pour 4 cups of the purée over the short ribs, reserving the rest of the marinade for serving. Turn the ribs to evenly coat all sides in the marinade. Cover the baking dish with plastic wrap. Refrigerate for at least four hours or overnight.
  3. Heat a grill pan over high heat. Working in batches, cook the short ribs until deeply charred, about 4 minutes on each side. Remove the ribs from the grill and set aside to rest for 1 minute. Cut between the bones to make riblets. Serve with lime wedges and the remaining marinade.
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