Ingredients:
- 2 racks Beef back ribs (cut into individual ribs, or ask your butcher to cut them into smaller pieces)
- 1/4 cup Soy sauce
- 2 tbsp Sugar (white or brown)
- 1 tbsp Sesame oil
- 4 cloves Garlic (minced)
- 1-inch piece Fresh ginger (grated or finely minced)
Instructions:
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Prepare the Marinade:
- In a medium bowl, combine the soy sauce, sugar, sesame oil, minced garlic, and grated ginger. Stir well until the sugar is dissolved and the mixture is fully blended.
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Marinate the Ribs:
- Place the beef back ribs into a large resealable plastic bag or shallow dish. Pour the marinade over the ribs, making sure each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or for best results, marinate overnight to allow the flavors to fully infuse the meat.
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Preheat the Grill or Broiler:
- Preheat your grill to medium-high heat or your broiler to high. If grilling, oil the grates lightly to prevent sticking. If broiling, place the oven rack about 6 inches from the broiler element.
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Grill or Broil the Ribs:
- For Grilling: Remove the ribs from the marinade and grill them for 4-5 minutes per side, turning occasionally, until they’re nicely caramelized and cooked through. The ribs should be slightly crispy on the edges with a sweet, savory glaze from the marinade.
- For Broiling: Place the ribs on a foil-lined baking sheet and broil for 4-5 minutes per side, checking often to avoid burning, until the ribs are caramelized and tender.
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Rest the Ribs:
- Once the ribs are cooked, remove them from the grill or broiler and let them rest for 5 minutes to allow the juices to redistribute.
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Serve:
- Serve the Korean-style beef ribs with a side of steamed rice, kimchi, and a refreshing cucumber salad for a classic Korean meal. Garnish with toasted sesame seeds and chopped green onions if desired.
Tips:
- Grilling Tip: For an even better char, you can baste the ribs with a little extra marinade during grilling, but be sure to discard any leftover marinade that has been in contact with raw meat to avoid contamination.
- Spicy Kick: If you like a bit of heat, add a tablespoon of gochujang (Korean chili paste) or red pepper flakes to the marinade.
- Make-Ahead: The marinade can be made ahead and stored in the fridge for up to a week. You can also marinate the ribs for up to 24 hours for even more flavor.
These Korean-Style Beef Back Ribs (Galbi) bring a rich, savory-sweet flavor that’s both comforting and exciting. Paired with the refreshing sides, this is a perfect dish for any BBQ or special meal. Enjoy the deliciously tender, caramelized ribs!