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Grilled Korean-Style Short Ribs with Chile Slaw

Categories: Entertaining, Fourth of July, On the Grill, Spicy
Type: Main Dishes

The chile slaw makes a great, heat-packed accompaniment to these grilled shortribs.

Serves: Serves 4


  • 3lb (1.35kg) flanken-style beef short ribs, 1/2in (1cm) thick

The slaw

  • 1/4 cup rice wine vinegar
  • 1/4 cup Southeast Asian chile-garlic sauce
  • 1 tablespoon granulated sugar
  • 1 tablespoon peeled and minced fresh ginger
  • 2 cups shredded Napa cabbage

The marinade

  • 1/4 cup soy sauce
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons chopped fresh chile pepper of your choice
  • 2 tablespoons red pepper flakes
  • 2 tablespoons peeled and minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon granulated sugar
  • Kosher salt and freshly cracked black pepper to taste

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  1. Place the short ribs in a large bowl. Combine the marinade ingredients in a small bowl and mix well, then pour the mixture over the ribs, turning them to coat. Cover and refrigerate for about 2 hours, turning once or twice.
  2. Meanwhile, combine the vinegar, chile-garlic sauce, sugar, and ginger in a small bowl and mix well. Put the cabbage in a large bowl and pour just enough of the dressing over it to moisten, tossing to coat. Cover and refrigerate until serving time.
  3. Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is very hot (see Gauging the temperature), you're ready to cook.
  4. Remove the meat from the marinade and pat it dry with paper towels. (Reserve the marinade.) Place the ribs on the grill and cook until they are well seared on one side (about 3 minutes). Turn and continue cooking to the desired doneness-about 3 minutes more for rare-basting with the reserved marinade during the last minute of cooking. To check for doneness, cut into the meat near a bone to be sure it is slightly less done than you like.
  5. When the ribs are done, transfer them to a serving platter, cover loosely with foil, and allow to rest for 5 minutes. Cut the meat between the bones into individual ribs, and serve them hot, accompanied by the chile slaw.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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