Easy Filipino-style Kalbi Short Ribs on the Grill

Name: Easy Filipino-style Kalbi Short Ribs on the Grill
Prep time: 200 min
Total time: 10 min
Yield: 8 ribs
Ingredients: 2 lbs of beef short ribs cross cut lengthwise about 1/3" thick; 2 cloves garlic; minced; 2 stalks green onion; thinly sliced on an angle for garnish; 1 bottle of Kalbi sauce (16 oz); ½ cup light brown sugar; ¼ cup banana ketchup; ¼ cup Toyomansi sauce (substitute regular soy sauce); ¼ cup Mirin rice cooking seasoning; ¼ tsp ground black pepper

Published on February 16, 2017 | In Asian Fusion | By balutcrew |

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- Prep Time
- 200 Minutes
- Cook Time
- 10 Minutes
- Yield
- 8 ribs
- Difficulty Level

The Kalbi short rib is a staple item, dare we even say quintessential item in Korean BBQ joints. It is basically beef short ribs cross cut length wise at about 1/3″ thick and marinated in kalbi sauce before hitting the grill.

As our second Asian fusion recipe, we are taking the traditional Korean Kalbi recipe and adding a Filipino flare to it with key Filipino ingredients such as banana ketchup and Toyo’t Kalamansi sauce. The result is an easy to make and delicious beef short rib dish from the fusion of ingredients from two vibrant Asian cultures.

For an unbeatable burst of flavor, we recommend marinating the beef short ribs overnight and turning the ribs halfway through the marinade process. But if you are short on time, marinade for a minimum of 3½ hours.

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Ingredients

2 lbs of beef short ribs cross cut lengthwise about 1/3" thick
2 cloves garlic, minced
2 stalks green onion, thinly sliced on an angle for garnish
1 bottle of Kalbi sauce (16 oz)
½ cup light brown sugar
¼ cup banana ketchup
¼ cup Toyomansi sauce (substitute regular soy sauce)
¼ cup Mirin rice cooking seasoning
¼ tsp ground black pepper

Instructions

Pre-cut cross cut beef short ribs (formally referred to as Flanken-cut) are readily available in the meat aisle of any Asian supermarket. If you do not have access to one, have your local butcher cross cut 2 lbs of beef ribs lengthwise at about 1/3" thick.
To make the marinade, prepare all fresh produce ahead. Then add Kalbi sauce, banana ketchup, Toyo't Kalamansi sauce, Mirin rice wine, ground black pepper and light brown sugar into a glass mixing bowl and thoroughly whisk until combined.
Pour half of the marinade onto glass baking dish to coat the bottom. Place beef short ribs onto the baking dish in even layers, then pour the remaining marinade over the ribs. Be sure all ribs are evenly coated. Cover the baking dish with a plastic wrap and allow to marinade in the refrigerator overnight, turning ribs halfway, for the best flavor. If you are short on time, marinade for a minimum of 3½ hours.
Pre-heat your grill until temperature reaches 350°, then grill the ribs 3 minutes per side, depending on preferred level of doneness.
Transfer ribs to a serving plate and garnish with thinly sliced green onion. Serve with Jasmine rice.