Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
One of the greatest dishes from the grill, in my opinion is Korean beef ribs, or Korean barbecue. Technically, the name is Kai Bi, Galbi, or Kalbi. Beef short ribs are thinly butterflied and marinated with Asian pear and sesame oil. The ribs are then grilled over a charcoal fire. They truly are a grilled delicacy!
It’s the method of preparation that is unique. The short rib is thinly cut (butterflied) on both sides. Traditionally, small pieces are placed on a lettuce leaf with a shot of dipping sauce, garlic, and a piece of green chili pepper. It’s then wrapped up into a bite-sized pocket and popped into your mouth. Repeat.
Well, we’re not going to do all that today. I just needed a Korean barbecue fix, so here’s my speedy version. We’ll still use the same flavors, we just won’t labor.
Rather than use beef short ribs, I used boneless country-style beef ribs. Although they’re not technically a rib, they are tasty. They’re actually strips of meat sliced from the chuck roast. If you can’t find them at your local grocery store, chuck roast or any choice steak cut into strips will work just fine.
I included a video on the subject below if you wish to learn more about how traditional Galbi is prepared.
- About 2 lbs of boneless country-style beef ribs
- 1/3 cup pear nectar
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, finely chopped
- 1 teaspoon fresh ground black pepper
- 6 cloves garlic, chopped
- 6 green onions, chopped, plus extra for garnish
- 1 tablespoon sesame seeds, toasted, plus extra for garnish
- Combine all ingredients, except ribs in a small sauce pan. Simmer over medium heat while stirring until brown sugar is dissolved. Set aside and allow to cool.
- Score both sides of the ribs in a criss-cross pattern with a sharp knife.
- Place ribs in a glass baking dish or resealable freezer bag. Add marinade and place in refrigerator.
- Allow to marinade for at least 8 hours. 24 hours is best.
- Remove the ribs from the marinade and allow to reach room temperature.
- Prepare a direct fire to high.
- Cook ribs for about 3-4 minutes per side or until tender.
- Garnish with sesame seeds and chopped green onions. Serve with chili paste for dipping, if desired.
Enjoy your ribs and always remember…admire the fire!
Preparing Beef Short Ribs for Galbi
How Ya Be Cookin’ Dem Barbecued Ribs?
We here at TopRibs prefer the Low-n-Slow method of cooking our barbecue ribs, but understand that method may not be suitable all the time. Great ribs can be had from the oven as well. A quick sear on the grill can also produce a decent rack of barbecued ribs. If you want to cook your beef ribs different than the recipe above calls out for, then see your other options here.
Low and Slow
Hey!…it could happen!
Two cows were out in a field eating grass. One cow turns to the other cow and says, “Moooooo!” “Hey”, the other cow replies…. “I was just about to say the same thing!”
What Ya Be Fixin’ Wit Dem Barbecued Ribs?
Man can’t survive by meat alone…OK, maybe we could, but your barbecue ribs sure taste better with a side dish or two. Here’s some good ideas:
Bacon & Shrimp
What’d Ya think?