Korean BBQ Short Ribs (Galbi) - The Ultimate Grilling Guide

If you love Korean barbecue, you have to try galbi, the famous grilled short ribs. Sweet and savory marinated short ribs cooked over hot coals capture the classic flavors of KBBQ. While galbi may seem intimidating to make, it's actually quite easy with a few tips. Read on to learn the secrets of how to make authentic restaurant-style galbi at home.

Select Meaty Short Ribs

The key to great galbi is finding thick, meaty short ribs. Look for ribs that are at least 1/2 inch thick with lots of marbled fat running through them. The fat keeps the ribs tender and moist during grilling. Choose ribs sliced across the bone in 2-3 inch sections, also called LA galbi style. This Korean cut allows more surface for caramelization.

Make the Marinade

An intensely flavored marinade is essential for galbi. It tenderizes the meat and infuses it with sweet and savory flavor. The classic marinade includes soy sauce, brown sugar, garlic, sesame oil, ginger, pear, onion, and black pepper. Adjust the ingredients to taste.

Place the ribs in a large shallow dish or resealable bag. Pour the marinade over the ribs, turning to coat. Cover and refrigerate for at least 2-6 hours, or up to 2 days for maximum flavor.

Ready the Grill

Galbi is best cooked over hot coals or hardwood charcoal. This gives the ribs an authentic charred flavor. If using a gas grill, add some smoking wood chips wrapped in foil for enhanced smoky flavor.

Heat the grill to a steady medium high temperature. Scrape and oil the grill grates to prevent sticking. Have tongs and a spray bottle of water handy to manage any flare ups.

Grill the Ribs

Drain the excess marinade from the ribs, but do not discard it. Grill the ribs bone side down first. Cook for around 5-7 minutes until nicely browned. Flip and cook 5 minutes more. Keep a close eye to avoid burning.

Move the ribs to a clean platter as they finish cooking. Brush with reserved marinade during grilling to add flavor and moisture.

Cook in batches if needed to avoid crowding the grill. Stacked ribs will steam instead of getting crispy. Flare ups can also be an issue if the grill is overcrowded.

Watch for Doneness

Check for doneness after 10-15 minutes total grilling time. The ribs should be slightly charred on the outside but still juicy within. Cut into a rib to check - go for an interior color that is still slightly pink.

If the ribs start to burn or dry out, move them to a cooler part of the grill. A spritz of water can tame excessive flare ups from the marinade dripping.

Let Ribs Rest

Once cooked, transfer the ribs to a platter and let rest for 5-10 minutes before cutting. This allows the juices to redistribute so you don't lose them.

Serve and Enjoy

Slice the ribs into individual portions. Pour over any accumulated meat juices from the resting platter. Serve with banchan side dishes, lettuce wraps, rice, and extra marinade for dipping.

These flavorful bbq beef ribs are perfect for your next cookout or Korean feast. Making them at home lets you control the flavors while still achieving the tender, saucy ribs of your favorite restaurants. Fire up the grill and enjoy!

Frequently Asked Questions

Can I use baby back ribs?

No, for galbi you need meaty short ribs sliced across the bone, not back ribs.

How long should I marinate the ribs?

At least 2 hours, but ideally 6-24 hours for maximum flavor infusion.

What if I don't have a grill?

You can broil them in the oven but the flavor won't be as good. Use very high heat to char.

Can I freeze leftover marinade?

Yes, freeze extra marinade in a ziplock for up to 3 months. Thaw before reusing.

What sides go well with galbi?

White rice, lettuce wraps, kimchi, banchan like japchae and tteokbokki are classic accompaniments.

With perfectly marinated meaty ribs and a hot grill, you can create amazing galbi worthy of a Korean bbq restaurant. Impress your family and friends with these finger-licking good ribs.