Grilled Korean-Style Short Ribs [0001014]

Ingredients:

2 pounds beef short ribs, flanken-cut
1/2 cup gluten-free soy sauce or tamari
1/4 cup brown sugar or coconut sugar
2 tablespoons rice vinegar
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes (adjust to taste)
2 green onions, chopped (for garnish)

Instructions:

In a mixing bowl, combine the gluten-free soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, sesame oil, and crushed red pepper flakes. Mix well to create the marinade.

Place the beef short ribs in a shallow dish or a large resealable plastic bag.

Pour the marinade over the short ribs, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight, to marinate and infuse flavors.

Preheat your grill to medium-high heat.

Remove the marinated short ribs from the fridge and let them come to room temperature for about 15 minutes.

Remove the ribs from the marinade, allowing any excess to drip off.

Grill the short ribs for about 2-3 minutes per side, or to your desired level of doneness. They cook quickly due to their thinness.

While grilling, baste the ribs with any remaining marinade to enhance flavor.

Once the ribs are cooked to your liking and have a nice char, remove them from the grill.

Garnish with chopped green onions.

Serve your Grilled Korean-Style Short Ribs hot with your favorite side dishes, such as steamed rice and kimchi.

Enjoy your gluten-free Korean-inspired ribs with a delightful combination of savory and slightly sweet flavors!