Korean Beef Ribs
Have you ever seen a large family pack of chuck country style boneless beef ribs and wondered what to do with them or even wondered how to cook beef ribs This recipe for Korean Beef Ribs is an easy answer My kids love the flavor of the marinade and I love how easy they are to make
Have you ever seen a large family pack of chuck country style boneless beef ribs and wondered what to do with them or even wondered how to cook beef ribs This recipe for Korean Beef Ribs is an easy answer My kids love the flavor of the marinade and I love how easy they are to make
- Carbohydrate 0.207 g
- Cholesterol 3.7375 mg
- Fat 10.4180937758677 g
- Fiber 0 g
- Protein 0.14878125 g
- Saturated Fat 2.10506562867322 g
- Serving Size 1 1 Serving (325g)
- Sodium 5.75 mg
- Sugar 0.207 g
- Trans Fat 0.562390626138179 g
- Calories 93 calories
Step-by-step
- In a large size zip style bag, combine the soy sauce, sesame oil, sugar, garlic, and the white portion of the green onions (save the green portion for a garnish before serving). Add the ribs and refrigerate for 6-10 hours.
- Remove the ribs from the marinade and grill the ribs over medium heat approximately 5-8 minutes per side or until cooked as desired.
- Transfer to a serving platter and sprinkle the reserved green onions tops over the ribs.
Soy sauce contains proteases and salt that begin breaking down muscle fibers on contact, meaning extended soaking alters texture beyond mere seasoning. Four pounds of chuck country-style boneless ribs require six to ten hours of immersion to absorb aromatics fully without turning mushy. Granulated sugar acts as a humectant in the liquid, retaining moisture while promoting exterior charring over direct heat.
Medium heat prevents scorching during the five to eight minutes per side required to render intramuscular fat. Sesame oil provides high-heat stability alongside distinct nutty notes, though peanut oil serves as a viable 1:1 substitute if dietary restrictions demand it. Garlic and green onions release volatile sulfur compounds that penetrate the beef rapidly, yielding savory depth.
Staging prep six hours before cooking allows proteins to absorb maximum flavor compounds before the heat hits. Reserved green tops applied at service add sharp contrast to the rich meat.
Leftovers maintain quality for three days under refrigeration and adapt well to secondary uses like tacos or grain bowls.
