Korean Short Ribs

Main Dish

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- One (1) cup soy sauce

- 1/2 cup water

- 1/2 cup brown sugar

- 2 1/2 tbsp. rice vinegar

- 1/4 cup sesame oil

- Four (4) garlic cloves, minced

- Four (4) green onions, chopped (reserve one for garnish)

- Six (6) lbs. Korean-style short ribs 



- In a bowl, combine soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic and three chopped green onions.  Stir well and put in two resealable bags, equally distributed.

- Add ribs, remove as much air as possible, seal bags and place in refrigerator.  for 5 hours.

- While the grill is heating up, remove the ribs from the marinade, and pat dry with a paper towel.

- Grill until meat is medium rare and you can see a good color (approx. 3 minutes, per side).

- Garnish with a thinly sliced green onion.


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