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Korean Style Short Ribs...... YUMMY IN YOUR TUMMY!

Servings: 4-6

Prep Time: 4.5 hours

Cook Time: 30 minutes

Suggested Cooking Method: Grill

* stovetop directions listed also


- 4 lbs short rib

- 1/2 bottle of Bone CleanerTM Korean Bbq Glaze and Marinade

- green onions

- 2 cups (uncooked) long grain rice


  1. In a large bowl add short ribs and marinade. make sure each piece of meat is well coated on both sides before covering with plastic wrap and placing in the refrigerator for 4 hours. 2 hours minimum if you are in a rush.

  2. 30 minutes before you are ready to pull the short ribs out of the fridge light up your grill on medium to medium high heat/flame depending on your unit. I recommend a G Stacks Santa Maria grill because you can control exactly how much heat and/or char you want.

  3. Once the grill is lit, prepare your rice. Wash and rinse rice until water runs clean. Usually takes 4 good washes and then follow directions on the back of your rice bag.

  4. While the rice is cooking, remove excess marinade and with tongs place the short ribs on grill. Cook 6 minutes on each side depending on thickness or your preference of doneness. I enjoy my short ribs at medium to medium well because I really like the extra caramelization that occurs.

  5. Fluff rice and plate. Short ribs should be sliced before plating and the top with Bone CleanerTM Korean Bbq Glaze and marinade and lots of green onions.

  6. ENJOY!!

* On Stovetop either use cast iron or non stick pan on medium heat with a couple tablespoons of canola oil. Allow 7-10 minutes per side depending on pan

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