October 26, 2022

Sweet and Spicy Korean Short Ribs (Gluten Free)

Name: Sweet and Spicy Korean Short Ribs - (Gluten Free)
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Ingredients: 1/2 apple (any variety) (skin on, cored, and rough chopped ); 6 garlic cloves (peeled); 1/2 cup marmalade ( (orange or apricot)); 2 tablespoons light brown sugar; 2 tablespoons toasted sesame oil; 2 tablespoons toasted sesame seeds; 1 tablespoon dry sake or dry white wine; 1/2 cup gluten free soy sauce (I use San-J); 2 teaspoons gochugaru (Korean red pepper powder) ((See NOTES section below for substitutions)); 1 1/2 teaspoon freshly ground black pepper; 2 pounds ¼”-thick bone-in beef short ribs, flanken style ((See NOTES section below for explanation of flanken style)); Oil for the grill

Korean BBQ anyone?? The marinade on Sweet and Spicy Korean Short Ribs (Gluten Free) becomes a delectable candied lacquer when grilled AND cooks for less than eight minutes! If you want easy, quick, poppin’ flavor that’s Korean BBQ style, you’ve got to give this one a try!

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Ingredients

Organize the ingredients – short ribs (must be Flanken-style* cut), apple, garlic, marmalade, brown sugar, gluten free soy sauce, sesame oil, sesame seeds, sake, Gochugaru pepper (paprika or Aleppo-style pepper are good substitutes), and black pepper.

*A note about Flanken-style short ribs: Flanken, Beef Short Ribs and Beef Spare Ribs are all the same piece of meat. The difference is how the ribs are cut. The Flanken-style ribs are cut across the bone so each piece has three to four short sections of bone in them and they are cut thin which is perfect for quick grilling and marinating.

Making the Marinade

place all of the ingredients (except for the short ribs) into a food processor and pulse until garlic and apple are finely chopped, approx 1-2 mins. Marinade will be chunky.

Pulse all marinade ingredients together in a food processor or blender until garlic and apple are finely chopped, approx. 45 seconds.

Coating the Short Ribs with the Marinade

Place ribs in a large baking dish. Then pour marinade over short ribs and thoroughly coat the ribs.Let ribs sit for 10 mins.

Place short ribs in a large baking dish. Pour marinade over the ribs and make sure ribs are thoroughly covered in the marinade. Let sit at least 10 minutes and up to 1 hour, and turn ribs occasionally.

Grilling the Ribs

Place short ribs on an oiled grill over medium high heat

Using tongs, flip ribs over after 2 mins and cook for an additional 2 mins for medium rare, total 4 mins

Preheat grill to medium-high heat and spray grill with oil. Remove ribs from marinade and grill for 2-4 minutes per side (depending on the thickness of the ribs), 4-8 minutes total for medium-rare, until ribs are lightly charred and cooked through. Cook 1-2 minutes longer for more well-done ribs.

Sweet and Spicy Korean Short Ribs (Gluten Free)

Sweet an Spicy Korean Short Ribs - Gluten Free

Place ribs on a platter and garnish with scallions and sesame seeds.

Print Recipe

Sweet and Spicy Korean Short Ribs – (Gluten Free)

Prep Time15

Cook Time4

Total Time19

Course: dinner

Cuisine: Asian, asian fusion

Keyword: apples, garlic, gluten free soy sauce, light brown sugar, orange marmalade, sake, sesame oil, sesame seeds, short ribs flanken style

Servings: 2 servings

Author: GFchow @ gfchow.com

Equipment

Food Processor

Ingredients

Marinade

1/2 apple (any variety) skin on, cored, and rough chopped
6 garlic cloves peeled
1/2 cup marmalade (orange or apricot)
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon dry sake or dry white wine
1/2 cup gluten free soy sauce I use San-J
2 teaspoons gochugaru (Korean red pepper powder) (See NOTES section below for substitutions)
1 1/2 teaspoon freshly ground black pepper

Short Ribs

2 pounds ¼”-thick bone-in beef short ribs, flanken style (See NOTES section below for explanation of flanken style)
Oil for the grill

Instructions

Marinade

Place all ingredients into the food processor or blender. Pulse apple, garlic, marmalade, brown sugar, sesame oil, sesame seeds, sake, gochugaru, pepper and gf soy sauce until garlic and apple are finely chopped, approximately 45 seconds.
Put short ribs in a large baking dish. Pour marinade over the ribs and make sure ribs are thoroughly covered in the marinade. Let sit at least 10 minutes and up to 1 hour, turning ribs occasionally.
Preheat grill to medium-high heat and spray grill with oil. Remove ribs from marinade and grill for 2-4 minutes per side (depending on the thickness of the ribs), 4-8 minutes total for medium-rare, until ribs are lightly charred and cooked through. Cook 1-2 minutes longer for more well-done ribs.
Place ribs on a platter and garnish with scallions and sesame seeds.

Notes

A note about Flanken-style short ribs: Flanken, Beef Short Ribs and Beef Spare Ribs are all the same piece of meat. The difference is how the ribs are cut. The Flanken-style ribs are cut across the bone so each piece has three to four short sections of bone in them and they are cut thin which is perfect for quick grilling and marinating

Good substitutes for gochugaru pepper are Aleppo-style pepper, cayenne pepper, or paprika. If using cayenne pepper you may want to reduce the amount to 1 teaspoon.

If you prefer more sauce, place the extra marinade in a small saucepan and cook over medium-high heat until gently boiling.

The serving size for this recipe is difficult to nail down. If you’re an average eater, 2 ribs will fill you up. If you are a big eater, you will want 3-4 ribs. The marinade makes enough to handle 10-ish ribs.

Recipe from Bon Appétit with slight modifications by me.

If you like this recipe, you may also like these GFchow recipes. Grilled Flank Steak and Scallions with Soy-Mirin Sauce, Korean-Style Steak Lettuce Wraps, and Veal Chops with Asian Honey Mustard Sauce.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.