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The Real Deal Korean Beef Ribs
October 12, 2010

I was aprehensive at first with the 2 T of black pepper so I cut the black pepper in half. I didn't use the Korean style ribs, but rather used the American full bone short ribs. I think using the American version doesn't allow for as short cooking time on the grill. Mine came out a bit tough (reason for a 4 star), therefore I placed them in the oven for a couple of hours at low temp approximately 300-325 degrees for 2 hours w/ marinade in a tightly covered casserole dish. They came out NICE. If baking with marinade, definately use half of the black pepper. If grilling you can follow the amount of pepper as recipe states. Will make again following the oven low temp oven method instead. Next time, I will bake at 250 for even better tenderness.

  1. 19 Ratings

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