Korean Ribs

Short rib, a forequarter cut, is more affordable than most cuts traditionally prepared on the braai. A tough cut, it requires lengthy marinating to tenderize the meat and add good flavour.

Serves 6

Cooking Method:

  • gas braai
  • kettle braai direct wood or charcoal fire


  • 1 kg short rib, cut into pieces between the bones
    • 125 ml (1⁄2  cup) soy sauce
    • 250 ml (1 cup) water
    • 45 ml (3 Tbsp) white vinegar
    • 85 ml (1⁄3  cup) brown sugar
    • 30 ml (2 Tbsp) sesame oil
    • 1 red chilli, seeded and finely sliced
    • 4 cloves garlic, finely chopped
    • 1 onion, finely sliced


  1. Combine the soy sauce, water, vinegar, brown sugar and sesame oil in a non-metallic dish.
  2. Mix well before adding the chilli, garlic and onion.
  3. Add the short rib pieces and cover in marinade. Cover the dish and leave to marinate in the refrigerator for 6–12 hours. This is an important step to tenderize the meat. Ensure you turn the meat a couple of times while marinating.
  4. Remove the meat from the marinade and wipe with a paper towel. Cook over a hot fire for
  5. 5–8 minutes per side. Just before removing from the heat, brush with the marinade, and cook for a minute or two on both sides, until slightly sticky. Take care not to burn the meat.