Ingredients: |
Ingredients: Marinade:
1 qt. Aloha Shoyu (Kikkoman works too. Regular, not lite salt)
2/3 qt. pineapple juice
1/2 c. cilantro
3 c. brown sugar
1/8 c. sesame oil
1/8 c. olive oil
6 inch piece ginger root-smashed
1 c. diced green onion
1 med onion diced
1 lemon quartered-smashed
1 lime quartered-smashed
1/4 med hot chili pepper diced
6 Hawaiian pepper diced(can sub any local hot peppers)
Several Pounds Kalbi ribs(4-5 lbs)
NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.
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Directions: |
Directions:Combine all ingredients(throw in the entire lemon/lime after you squeeze the juice) in large container. Mix well.
Prior to adding meat, set aside a portion of the mixture to use as glaze during grilling.
Add ribs(this recipe works great for chicken and steak as well) to marinade and let sit minimum 4hrs. Overnight is preferred.
Glaze: In a sauce pan, slowly combine set aside marinade and cornstarch over medium heat until thickened.
As Pa would say, cook on grill until the ribs are "just right" adding glaze during grilling. As mentioned, kalbi ribs do not take long to cook. 6-8 min. |
This recipe for Teriyaki Kalbi Ribs is from