BBQ Short Ribs

Gather all ingredients. Allow 12 hours for marinating.

Soak 2 lb bone-in beef short ribs in cold water for 30 mins, changing the water a few times to remove blood. Pat dry with paper towels and place in a shallow tray.

In a medium bowl, whisk together ½ cup soy sauce, ½ cup mirin, 3 Tbsp packed brown sugar, 2 Tbsp gochujang, 4 minced cloves garlic, 1 Tbsp toasted sesame oil, ½ Tbsp toasted white sesame seeds and 1 finely chopped green onion.

Pour the marinade over the ribs and turn to coat completely. Cover and refrigerate at least 4 hours or overnight, turning the ribs a few times.

Prepare charcoal, piled to one side, or preheat a gas grill to 230°C. Clean and lightly oil the grate.

Remove ribs from the marinade, let excess drip off and discard the marinade. Grill directly over the heat until nicely seared, flip once and sear the other side. Move to the cooler side and continue grilling about 5-6 mins total, then transfer to a serving platter.

Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for a month.