Korean style short ribs are perfect for camping because the traditionally thin cut cooks quickly over the grill or campfire. These ribs are cut thinly across the bones rather than along the length of the bone. They are quite rich, so a little goes a long way. Look for Korean short ribs at an Asian market or specialty butcher. Sometimes they are frozen.
Most of the commercial Korean sauces we’ve tried are too sweet and not true marinades, more like glazes or BBQ sauces. This marinade recipe is suited for many cuts of beef, venison, pork, chicken, or even tofu. It’s a little too strong for seafood.
Dave’s Korean Marinade
- 2/3 cup light soy sauce
- 1/4 cup unseasoned rice wine vinegar
- 1/4 cup sesame oil
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 Tbsp Mirin rice wine
- 1-1/2 inch finely grated ginger
- 4 large finely minced garlic cloves
- Pinch red pepper flakes
Combine ingredients in saucepan, and bring to a simmer. Stir to mix, remove from heat, and allow to cool.
Korean Short Ribs with Vegetables & Pineapple
- 1 – 2 sections of short ribs per person (about 5 bones across each)
- 1/4 red bell pepper per person, sliced into strips
- 1 cup broccoli florets per person
- 3 sliced pineapple rings per person, fresh or canned
- salt & pepper
- rice, optional
- vegetable oil for the grill
Place meat in the marinade in a shallow dish or zip-lock bag. Marinate overnight in the fridge.
Set up your grill for medium-high heat. Wipe your grill with vegetable oil. Remove meat from the marinade, wiping off the excess. Place on the grill and cook approximately 2 mins per side, careful to watch for flare ups.
Meanwhile, cook the rice in a pan or reheat pre-cooked rice. Grill the vegetables turning frequently to develop a little char. Grill the pineapple slices just until you see light grill marks. (Our daughter is not a fan of grilled fruit, so you can also leave the pineapple fresh).
Serve everything up and enjoy! It’s OK to eat the ribs with your fingers because they are, after all, RIBS!