Ingredients

The following ingredients have 4 Servings
  • 1 lb flanken short ribs
  • 4 scallions ((green onion))
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1/2 cup applesauce
  • 2 tbsp rice wine vinegar
  • 3 tbsp fresh ginger (peeled and crushed)
  • 3 cloves garlic
  • 2 tbsp toasted sesame seeds
  • 2 tbsp sesame oil
  • 1 scallion (green part only, thinly sliced)

Instruction

  • Add all marinade ingredients to a blender and purée until smooth.
  • Place short ribs into a bowl or zip top plastic bag and pour the marinade over. Cover or seal the top and refrigerate for a minimum of 4 hours, or up to overnight.
  • Heat gas, charcoal or pellet grill to 350°F. (See Note 1 for other cooking options)
  • Shake excess marinade from short ribs and place on grill grates. Grill on first side for 4 minutes, then flip ribs over and cook for an additional 4 minutes. The edges will caramelize and become crispy.
  • Allow the meat to rest for 5 minutes, then cut thin slices across the grain. Garnish with sliced green onions and serve over steamed rice.