Comments on: Korean-Style Short Ribs

By: Cambree

Cambree — Thu, 05 Nov 2009 05:36:36 +0000

This does look good. Love the fancy scallions too.

Except I’m not a fan of the charred part of the meat.

By: gaucoin

gaucoin — Thu, 22 Oct 2009 21:43:19 +0000

Did anyone find them tough? I was told to boil them before I marinade but I don’t know if that’s the best method.

By: Griff

Griff — Mon, 19 Oct 2009 01:05:42 +0000

We made this in the slow cooker, and I’ll suggest that you not add any water to it at all if you use that. I used about a quarter-cup of water to rinse all the marinade out of the bag and into the cooker, and ours turned out soupy -marvelous, but soupy.

I used the blackberry version as I’m allergic to kiwifruit. And right now I’m VERY full.

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Fri, 16 Oct 2009 16:12:01 +0000

[...] Korean-Style Short Ribs [...]

By: Johanna

Johanna — Wed, 14 Oct 2009 12:20:06 +0000

I tried this last night. The marinade was great! It really clung to the meat and caramelized. We only had the American-cut style of ribs (fat and square) so to allow them to cook faster, I cut them into individual ribs and put them under the broiler for about 10-12 minutes per side. Still too tough and chewy for me. I’m used to slow cooking bone meats. I think next time, I’ll sear them on the stove and braise them in this marinade covered in the over for an hour, and then another hour uncovered.

By: Toolman

Toolman — Mon, 12 Oct 2009 20:13:06 +0000

I like using my smoker for ribs so I’m going to give this one a go in the smoker!

By: Sandy Sommer, RKC

Sandy Sommer, RKC — Mon, 12 Oct 2009 15:13:03 +0000

Have flanken style ribs on order from my Amish guy. Getting Wednesday so will have this Thursday. I appreciate it.

By: Squalor

Squalor — Sun, 11 Oct 2009 22:36:14 +0000

Please tell me you’re not using a knife on a cement counter top… I feel sorry for your knife and counter!

By: Ogg the Caveman

Ogg the Caveman — Sun, 11 Oct 2009 15:00:21 +0000

Excellent! Korean ribs, it’s what for dinner.
Thanks for sharing!

By: christian chun

christian chun — Sun, 11 Oct 2009 02:20:57 +0000

You guys did an amazing job with this recipe… I would have never thought of blackberries! That’s an awesome twist. Thanks for posting and making this recipe!