The Best Way to Eat Ribs
The Best Way to Eat Ribs is a easy Korean recipe that serves 6. 660 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 12 hrs 35 min | Cook: 15 min | Total: 13 hrs 5 min
Cost: $38.25 total, $6.37 per serving
Ingredients
- 1.6 kg Beef Short Ribs (flank‑style) (cut into 1/4‑inch strips; bone‑in)
- 100 g Soy Sauce (regular or low‑sodium)
- 10 g Salt (kosher or table salt)
- 3 g Black Pepper (freshly ground)
- 50 g Brown Sugar (packed)
- 25 g Sesame Oil (toasted sesame oil for flavor)
- 25 g Mirin (Japanese sweet rice wine)
- 30 g Garlic Cloves (about 6 cloves, unpeeled)
- 10 g Ginger (sliced, unpeeled)
- 100 g Onion (chopped)
- 50 g Kiwi (peeled and chopped)
- 150 g Asian Pear (ripe, chopped; Bartlett pear can substitute)
- 1 tbsp Sesame Seeds (for garnish)
- 1 tsp Red Pepper Flakes (optional, for heat)
- 2 stalks Scallions (thinly sliced for garnish)
Instructions
Rinse and Pat Dry Ribs
Place the flank‑style short ribs in a colander, rinse off any bone dust, then pat dry with paper towels.
Time: PT5M
Prepare Marinade
Add soy sauce, salt, black pepper, brown sugar, sesame oil, mirin, garlic, ginger, onion, kiwi, and Asian pear to the blender. Blend on high for about 1 minute until completely smooth.
Time: PT10M
Marinate the Ribs
Spread a thin layer of the sauce in the bottom of the brownie pan, arrange the ribs in a single layer, pour the remaining sauce over them, and brush to coat evenly. Cover with a lid and refrigerate for 12–24 hours (minimum 4 hours if short on time).
Time: PT12H
Temperature: 4°C
Preheat Grill
Heat the grill to a very hot 500‑600°F (260‑315°C). Once hot, spray the grates liberally with oil from a distance or wipe with an oil‑dampened paper towel.
Time: PT15M
Temperature: 500‑600°F
Sear First Side
Place the marinated ribs on the hottest part of the grill. Close the lid and cook for 3‑4 minutes until a deep caramelized crust forms.
Time: PT4M
Temperature: 500‑600°F
Flip, Baste, and Reduce Heat
Turn the ribs, brush with any remaining raw marinade, and lower the grill to medium heat (~350°F). Cook, turning and basting every 2‑3 minutes, for 6‑8 minutes total.
Time: PT8M
Temperature: 350°F
Final Glaze and Finish
Give the ribs a final brush of sauce and grill for another 2‑3 minutes until the glaze is glossy and the fat is rendered.
Time: PT3M
Temperature: 350°F
Rest and Cut
Remove ribs from the grill, let rest for about 1 minute, then cut each piece into individual bone‑in bites with kitchen scissors.
Time: PT2M
Garnish and Serve
Sprinkle with sesame seeds, red pepper flakes, and sliced scallions. Serve immediately with kimchi and steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 660
- Protein
- 53 g
- Carbohydrates
- 10 g
- Fat
- 45 g
- Fiber
- 1 g
Dietary info: Contains meat, Contains soy, Contains sesame
Allergens: Soy, Sesame, Gluten (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Beef Short Ribs (flank‑style): Skirt steak, Flank steak, Pork ribs
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Sesame Oil: Peanut oil, Vegetable oil
- Instead of Mirin: Sake + sugar, Rice vinegar + sugar
- Instead of Garlic Cloves: Garlic paste
- Instead of Ginger: Ground ginger
- Instead of Onion: Shallots
- Instead of Kiwi: Powdered meat tenderizer (1‑2 g), Pineapple (25 g)
- Instead of Asian Pear: Bartlett pear
- Instead of Sesame Seeds: Toasted pumpkin seeds
- Instead of Red Pepper Flakes: Korean gochugaru
- Instead of Scallions: Chives
Equipment Needed
- Blender
- Mixing Bowl
- Brownie Pan or Shallow Dish
- Grill (charcoal or gas)
- Grill Spray or Oil Brush
- Tongs
- Kitchen Scissors
- Basting Brush
Critical Steps — Do Not Skip
- Rinsing off bone dust before marinating
- Blending the marinade until completely smooth
- Marinating for at least 12 hours
- Preheating grill to 500‑600°F and oiling grates
- High‑heat sear to caramelize sugar without burning
- Basting with extra sauce while reducing heat
Chef Tips from the Video
- Kiwi provides a much stronger tenderizing enzyme than pear alone; use the full 50 g for best results.
- Blend the sauce longer than you think; a silky texture keeps the fat and water emulsified.
- If you prefer less sweetness, reduce brown sugar to 35 g and increase soy sauce by 20 g.
Troubleshooting
Ribs stick to the grill and tear.
Make sure the grill grates are well‑oiled and the grill is fully preheated. Allow the first side to develop a deep crust before attempting to flip.
The sauce burns before the meat is cooked.
Start with the high‑heat sear for only 3‑4 minutes, then lower the temperature to medium and continue basting. Keep a spray bottle of water handy to tame flare‑ups.
Ribs are tough after cooking.
Ensure the kiwi and Asian pear were fully blended into the sauce and that the meat marinated for at least 12 hours. Over‑cooking beyond the recommended time can also dry the meat.
Storage
Refrigerator: Store leftover ribs in an airtight container for up to 3 days.
Freezer: Freeze raw marinated ribs (in a sealed bag) for up to 2 months; thaw overnight before grilling.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the ribs up to 24 hours in advance for maximum tenderness.
- Prepare the sauce and store it in the fridge for up to 3 days; reserve a small portion for serving raw.
- Pre‑cut the ribs into strips before marinating to save time on the day of cooking.
Frequently Asked Questions
What is the cultural significance and history of Korean Galbi (Short Ribs) in Korean cuisine?
Galbi, meaning "ribs," has been a staple of Korean royal court cuisine for centuries and later became a beloved street‑food and barbecue dish. It showcases the Korean love of sweet‑savory marinades and communal grilling, often served at celebrations and family gatherings.
What are the traditional regional variations of Korean Galbi in Korea?
In the South, galbi is often grilled over charcoal with a soy‑based sweet sauce, while in the North, a simpler salt‑only seasoning is common. Jeju Island adds a hint of citrus, and some regions use pork ribs (dwaeji galbi) instead of beef.
How is Korean Galbi traditionally served in Korean barbecue restaurants?
At Korean BBQ tables, the ribs are grilled at the center of the grill, basted repeatedly, then cut into bite‑size bone pieces with scissors. They are served with sesame seeds, sliced scallions, ssamjang, lettuce wraps, kimchi, and steamed rice.
What occasions or celebrations is Korean Galbi traditionally associated with in Korean culture?
Galbi is a popular dish for holidays such as Chuseok (Korean Thanksgiving) and Lunar New Year, as well as birthdays, weddings, and family reunions where sharing grilled meat symbolizes unity and abundance.
How does Korean Galbi fit into the broader Korean cuisine tradition?
Galbi embodies the Korean balance of salty, sweet, and umami flavors and the technique of marinating meat to enhance tenderness. It pairs naturally with banchan (side dishes) and reflects the communal, interactive dining style central to Korean meals.
What are the authentic traditional ingredients for Korean Galbi versus acceptable substitutes?
Traditional galbi uses Korean soy sauce, brown sugar, sesame oil, garlic, ginger, Asian pear, and sometimes Korean rice wine (mirin). Acceptable substitutes include regular soy sauce, honey, regular pear, or a pinch of pineapple juice for extra tenderizing.
What other Korean dishes pair well with Korean Galbi (Short Ribs)?
Galbi pairs beautifully with classic Korean sides like kimchi, Korean potato salad, japchae (stir‑fried glass noodles), and a bowl of steamed short‑grain rice. A light cucumber‑mint salad or Korean radish kimchi adds refreshing contrast.
What makes Korean Galbi (Short Ribs) special or unique in Korean cuisine?
The combination of a sweet‑savory glaze, the tenderizing power of Asian pear and kiwi, and the quick high‑heat char creates a flavor profile that is both caramelized and juicy—something distinct from other Korean grilled meats like samgyeopsal or bulgogi.
What are the most common mistakes to avoid when making Korean Galbi (Short Ribs) at home?
Common errors include not rinsing bone dust, using a sauce that isn’t fully blended (causing water to pool), grilling at too low a temperature (resulting in soggy ribs), and over‑cooking which can burn the sugar glaze.
Why does this Korean Galbi recipe use kiwi in the marinade instead of only Asian pear?
Kiwi contains actinidin, an enzyme 2‑4 times more potent than the protease in Asian pear, giving the ribs a faster and deeper tenderization while still preserving the sweet‑savory flavor balance.
Can I make Korean Galbi (Short Ribs) ahead of time and how should I store it?
Yes. Marinate the ribs up to 24 hours in the refrigerator. After grilling, store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on a low grill or in a skillet.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on practical, well‑tested home cooking tutorials, especially grilling techniques, meat preparation, and approachable recipes for everyday cooks.
How does the YouTube channel Brian Lagerstrom's approach to Korean cooking differ from other Korean cooking channels?
Brian Lagerstrom emphasizes minimal equipment, clear step‑by‑step instructions, and realistic home‑cook timing, whereas many Korean cooking channels often assume access to specialized tools or longer preparation periods.
Last updated: September 6, 2026
