Sweet and Spicy Korean Short Ribs (Gluten Free)
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!
Jump to RecipeIngredients
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
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 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
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)
Place ribs on a platter and garnish with scallions and sesame seeds.
Sweet and Spicy Korean Short Ribs – (Gluten Free)
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
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.
