KAMADO BARBECUE KOREAN SHORT RIBS

 BIG GREEN EGG

Barbecue by

Miss Kristi-Lou

Aromatic sticky ginger Korean short ribs, marinated in a soy, sesame, ginger, garlic and honey paste, cooked over direct heat in the BGE adding that extra depth of flavour only cooking over coals can give you.

I urge you to marinate these ribs over night as this really sets the flavour in and makes a big difference.

Ingredients 

(serves 4-6)

Marinade

5” piece ginger roughly chopped

1 shallot peeled and halved

2 cloves garlic peeled

4 tbs honey

5 tbs soy sauce (gluten free for me)

2 tbs mirin

2 tbs sesame oil

1/2 tsp turmeric

1/2 tsp black pepper

1 kg Korean cut short ribs

Ask your butcher for the LA galbi cut, this is where the short ribs are cut in very thin slices across the bone.

To serve

Garlic saffron rice, with ginger and green peppers.

Blitz all the marinade ingredients together and on a flat baking tray massage into and all over the short ribs, cover and leave in the fridge overnight.

Fire up your kamado for direct heat cooking, maintain a cooking temperature of 200-220c / 392-428f.

Place your ribs on the grill and close the lid, every 2 minutes turn until the ribs are caramelised and have charred in places, around 4-6 minutes in total.  Remind your family there are three slices of bone in the rib as they dive in, serve with a side of rice or stuff into iceberg leaves with a sweet chilli sauce.