Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These Galbi-inspired Korean short ribs are incredibly easy to make and very tasty. They can be served with sticky white rice and lettuce wraps and pair well with many other Korean BBQ dishes. Great for parties and backyard BBQs!

Recipe Summary

15 mins
3 hrs 5 mins
3 hrs 30 mins
10 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk vinegar, soy sauce, sriracha hot sauce, and olive oil together in a large bowl; add brown sugar and stir until dissolved. Mix green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder into vinegar mixture until marinade is evenly combined.

  • Place short ribs in a large reseable bag and pour marinade over ribs; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.

  • Preheat grill for medium heat and lightly oil the grate.

  • Remove ribs from marinade and place on the grill; cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side; cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate; let rest for 5 minutes.

Cook's Notes:

Ingredient amounts can be adjusted to taste. Add more sriracha for more heat.

Sesame oil can be substituted for the olive oil.

Be sure to taste your marinade before adding short ribs.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

619 calories; protein 23.3g; carbohydrates 19.5g; fat 49.6g; cholesterol 93.1mg; sodium 1593.1mg. Full Nutrition