Korean Syle Short Ribs (Flanken Ribs)

The Prep

• Marinating time: 24 hours (essential for flavor penetration)

• Grill Temp: High heat (450°F+ / 232°C+)

• Target Internal Temp: 180°F (82°C)

Ingredients

• The Base:

  • 1/2 cup soy sauce

  • 1/2 cup olive oil

  • Juice of 1 lime

• The Sweet & Spicy:

  • 1/4 cup brown sugar (packed)

  • 2 tbsp honey

  • 1-2 tbsp Gochujang (Korean chili paste)

• The Aromatics:

  • 4 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1 tbsp Worcestershire sauce (the "W sauce")

• The Ribs:

  • 3–4 lbs Korean-style short ribs (Flanken-cut)

  • Light coating of SPG (Salt, Pepper, Garlic powder) for the grill

Instructions

1. Prepare the Marinade

In a large bowl or a gallon-sized freezer bag, whisk together the soy sauce, olive oil, lime juice, brown sugar, honey, Gochujang, garlic, ginger, and Worcestershire sauce. Ensure the Gochujang is fully incorporated and the sugar has dissolved.

2. The 24-Hour Soak

• Place the short ribs into the marinade.

• Massage the bag or stir the bowl to ensure every inch of the meat is coated.

• Seal tightly and refrigerate for 24 hours. Flip the bag halfway through if possible.

3. Seasoning

• Remove the ribs from the marinade and pat them slightly with a paper towel (you want them wet, but not dripping, to avoid flare-ups).

• Apply a light dusting of SPG. Go easy on the salt, as the soy sauce has already done a lot of work.

4. The Grill (Charcoal or Hot Smoker)

• Set up your grill for high-heat direct cooking. If using a smoker, crank it up to its highest searing setting.

• Place the ribs directly over the coals.

• Watch closely: The sugar and honey in the marinade will caramelize quickly. Flip every 2–3 minutes to develop a charred crust without burning the meat.

5. Finish & Serve

• Pull the ribs once they reach an internal temperature of 180°F.

• Let them rest for 5 minutes. This allows the juices to redistribute and the glaze to "set."

• Serve over rice or mashed potatoes.