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Sweet and Spicy Korean Short Ribs - (Gluten Free)

Prep Time15 minutes
Cook Time4 minutes
Total Time19 minutes
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.