Overall, I love Asian spices and flavors. I like the richness and the umami from soy sauce and the sweetness from hoisin. This recipe is the result of past memories of when my mom would buy packages of Korean-beef short ribs that were labeled “Maui” ribs. The ribs came with a sauce packet that was poured directly over them. Here, we make our own.
Korean beef ribs are a thinner cut of beef and grill quickly. This recipe went over well with my family. In fact, they asked for the same marinade on pork chops later that week. So, here it is both ways – for Korean-style beef short ribs and for boneless pork chops.
This is an easy recipe where everything is simply marinated overnight and then goes right to the grill the next day.
Asian-Marinated, Grilled Korean-Style Cut Beef Short Ribs - fast and easy to make
- 4 pounds Korean-style cut beef short ribs or 4 pounds boneless pork chops
- ¾ cup lite soy sauce
- ½ cup brown sugar
- ½ cup rice wine vinegar
- ½ cup hoisin sauce
- ½ cup water
- 2 tablespoons sesame oil
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon granulated onion
- 2 teaspoons sesame seeds
- 2 green onions, chopped
- In a medium size bowl, whisk all of the marinade ingredients together.
- Place short ribs or chops into a resealable plastic bag. Pour marinade over ribs or chops.
- Squeeze out extra air from bag and rotate bag, coating ribs or chops completely. Turn over every few hours. Place in the fridge overnight.
- Preheat your grill to medium high.
- Remove ribs or chops from bag, discarding marinade.
- Grill beef short ribs for 7-10 minutes, turning them over often until charred lightly. Or grill pork chops for 7-10 minutes per side until the internal temperature reaches 145 degrees.
- Serve, garnished with sesame seeds and green onions.