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Flavorful Korean BBQ Beef Short Ribs Recipe Perfect Sticky Sweet Glaze

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This Korean BBQ beef short ribs recipe features a sticky sweet glaze with a perfect balance of soy, garlic, and subtle smokiness, delivering tender, melt-in-your-mouth meat that’s quick and easy to prepare.

Ingredients

Scale
  • 2 pounds beef short ribs, flanken cut across the bone
  • ⅓ cup soy sauce (preferably low-sodium)
  • ¼ cup brown sugar, packed
  • ½ medium Asian pear, grated finely (substitute with ripe apple if needed)
  • 4 cloves garlic, blended into a paste
  • 1 tablespoon ginger, grated or blended with garlic
  • 2 teaspoons toasted sesame oil
  • 2 stalks green onion, thinly sliced
  • 2 tablespoons rice wine or mirin (can substitute dry sherry)
  • ½ teaspoon freshly ground black pepper
  • Optional: 1 teaspoon chili flakes for heat

Instructions

  1. Prepare the marinade: In a medium bowl, combine ⅓ cup soy sauce, ¼ cup brown sugar, ½ grated Asian pear, and 2 tablespoons rice wine. Blend the 4 cloves garlic and 1 tablespoon ginger into a paste, then stir it in along with 2 teaspoons toasted sesame oil and ½ teaspoon freshly ground black pepper. Mix well until the sugar dissolves. (Time: 10 minutes)
  2. Marinate the ribs: Pat the 2 pounds beef short ribs dry with paper towels. Place them in a large resealable bag or shallow dish and pour the marinade over. Massage the meat gently to coat evenly. Seal and refrigerate for at least 3 hours, ideally overnight for maximum flavor and tenderness. (Time: 3+ hours)
  3. Preheat grill or grill pan: Get your grill hot—medium-high heat (about 400°F / 200°C). If using a grill pan, heat it on the stovetop over medium-high. Aim for a nice sear without burning the glaze.
  4. Cook the ribs: Remove ribs from marinade, letting excess drip off (reserve marinade). Place ribs on the grill perpendicular to the grates for grill marks. Cook about 3-4 minutes per side, basting occasionally with reserved marinade. Watch for flare-ups. (Time: 8 minutes)
  5. Caramelize the glaze: Brush ribs with leftover marinade in the last minute of cooking and cook until slightly charred and caramelized, about 1-2 minutes more per side.
  6. Rest and garnish: Transfer ribs to a plate and let rest for 5 minutes. Sprinkle thinly sliced green onions on top.

Notes

Keep a spray bottle of water nearby to control flare-ups caused by sugar in the glaze. Blend garlic and ginger into a paste for smooth flavor distribution. Let ribs rest after cooking to lock in juices. For oven baking, cook at 375°F for 30-35 minutes and broil 2-3 minutes to caramelize glaze.

Nutrition

Keywords: Korean BBQ, beef short ribs, sticky sweet glaze, marinade, grilling, Asian pear, sesame oil, easy recipe

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