OK, so I can’t get the meat that I normally get, so I’m just getting whatever they have. Last week it was OsoBuco, that was delicious! This week it was Korean ribs. I didn’t know what Korean ribs were, but I ordered them anyway. I’m glad I did.
Korean-style short ribs can be found at most Asian markets. The cut, also known as “flanken,” refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones, so you get a lot of tiny slivers of the bone. Also, each rib is very thin. So it only takes a few minutes to broil.
Each slice is about a foot long or maybe a bit smaller.
The reason they are called Korean, notwithstanding the cut, is that they are made with an Asian marinade.
Because I didn’t have all of the ingredients for the recipe I was using I had to make do with what I had.
My Marinade Ingredients:
- 1 cup coconut Aminos ( what I use instead of soy sauce because soy is an endocrine disrupter)
- 1/2 cup garlic flavored olive oil (you could use sesame oil which is what the recipe called for)
- 1/2 diced yellow onion
- 1 tablespoon granulated garlic
- 1 tablespoon smoked Spanish paprika
- 1 tablespoon keto or apple cider vinegar
- 1 tablespoon Pink Himalayan sea salt
- 1 teaspoon white pepper
Barbecue sauce Ingredients:
- 1 cup Organic ketchup – low sugar
- 1/4 teaspoon smoked Spanish paprika
- 1 teaspoon Green Leaf Stevia
Mix all the ingredients for the marinade and put them in a bag and put the ribs in the bag and marinate for at least two hours. I did mine for four hours.
Line a cookie sheet with Parchment paper. Spread the thin ribs out on the cookie sheet.
Broil with the rack 2 notches down (Not right under the broiler) for 3 to 5 minutes. Toward the end I put some of the barbecue sauce on the ribs while they were still broiling and kept the remainder to dip the ribs in. They were absolutely exquisite!
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