korean bbq

Summer Korean BBQ Beef Ribs

Korean BBQ is a delicious way to switch up your summer ribs.

Summer grilling just got even more delicious! These ribs are great for a summer BBQ with friends. We’re sharing it as part of our BBQ of the Week summer series.

Tami Steggell shares her recipe for delicious Korean BBQ beef ribs. This recipe is best when you allow the ribs to marinate over-night.

For more recipes and ideas from Tami, you can follow her online at @BiteMeIndustries.


Korean BBQ Beef Ribs


  • 4 lbs Flanken style beef ribs
  • 1/2 White onion, small
  • 6-8 Garlic cloves
  • 2 Asian Pears or Kiwi
  • 1” Ginger, finely grated
  • 4 Green onion
  • 1/2 cup Soy sauce
  • 1/4 cup Honey
  • 1/4 cup Brown Sugar
  • 1/2 cup Apple juice
  • 1/2 cup orange juice
  • 2 tbsp Sesame oil
  • 2 tbsp Toasted sesame seeds


  1. Add to blender chopped onion, garlic cloves, pears or kiwi, ginger. Blend.
  2. Continue adding to blender: green onion (scallions), soy, honey, br. Sugar, juices, sesame oil. Blend until smooth.
  3. Sprinkle sesame over ribs, add marinade, submerging the ribs in the marinade, making sure all parts of the ribs are thoroughly covered.
  4. Set aside to marinate for four hours, ideally overnight.
  5. Heat up the grill to 400 degrees for direct heat.
  6. Place the marinated ribs directly on the grates 2 minutes per side
  7. Once cooked, take them off the grill and set aside to rest for a full 10 minutes. (see why in pro tip)
  8. Serve grilled, rested rib strips on white rice, or cut the short ribs into smaller single serve pieces for appetizer pieces. Top with chopped green onions.


PREP TIME: 15 mins

COOK TIME: 4 mins

SERVINGS: 4 people



Resting the meat allows the protein fibers to relax and reabsorb moisture that was forced out during cooking. You do not want to lose any of those precious cooking juices. Korean short ribs, also known as flanken cut, Kalbi, or LA Galbi are sliced around ¾ of an inch to an inch thick, and through the whole rack of around 4 to 6 bones, ending up with small pieces of bone in each slice. This cut resembles thick cut bacon. It is typical to find this style in your local Hispanic market.

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