The Real Deal Korean Beef Ribs

Ingredients

• 4 pounds Korean-style short ribs , beef chuck flanken, cut 1/3 to 1/2 inch thick across bones
• 0.5 cups reduced-sodium soy sauce
• 0.5 cups white sugar
• 2 tablespoons honey
• 2 tablespoons minced garlic
• 2 tablespoons ground black pepper
• 3 tablespoons water
• 1 tablespoon Asian , toasted
• 1.5 tablespoons Asian plum wine

Instructions

1. 1

   Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.

2. 2

   Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.

3. 3

   The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.

4. 4

   Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.