I love short ribs. No cuisine does short ribs better than Korean. I had some ribs and decided to pay homage to Korean flavours when I cooked them in my smoker. In doing so, I apologize to every Korean out there. This is not an original Korean recipe it is just my poor attempt to introduce some of the flavours of your great beef dishes.
I mixed soy sauce, brown sugar, sesame oil, and sriracha. I put the ribs in a resealable bag with the marinade.
I let the ribs sit overnight.
In the morning, I took the ribs out of the marinade and reserved the marinade. I put the ribs on a rack and put them in the fridge for two hours, uncovered.
I fired up the Louisiana Grills smoker to 230 F and put the ribs on for 3 hours. You can make this dish in a 230 F oven but you will not have the nice smoke taste.
I put some onion chunks and a couple of cloves of garlic in a roasting pan. I poured the reserved marinade in and put the roast in the pan. I covered it with foil and smoked for 2 hours.
I took the ribs out of the pan and put them back in the smoker. I took the pan inside and strained the liquid in it. I defatted the liquid and added mixed 50 ml (1/4 cup) of the liquid with 50 ml (1/4 cup) HP Sauce.
For you uninitiated Americans, HP sauce is a spicy/sweet steak sauce eaten in civilized countries like Canada. Feel free to substitute the inferior American steak sauce of your choice.
I brushed the ribs with this mixture and smoked for 20 minutes. I gave them a second brushing with the liquid and smoked for an additional 20 minutes.
Take the ribs off and let them rest for a few minutes.
Cut them into serving size pieces.
We served these with smashed grilled potatoes and a green bean salad.
The seasonings and baste were perfect! A nice touch of sweet, some spice, and a deep meaty flavour. So good. The meat was wonderfully moist but had a touch of toughness. If I am going to do more thick meaty short ribs like this, I think I am going to add 1/2 hour to the time under foil. That being said, these tasted terrific and vanished quickly!
The Old Fat Guy
- 1 1/2 kilogram (3 pounds) beef short ribs.
- 125 ml (1/2 cup) soy sauce
- 50 ml (1/4 cup) brown sugar
- 10 ml (2 teaspoons) sesame oil
- 3 ml (1/2 teaspoon) Sriracha
- 1/4 onion cut into chunks
- 2 cloves garlic, peeled and crushed
- 50 ml (1/4 cup) HP sauce or other steak sauce
- Mix the soy, brown sugar, sesame oil and Sriracha until the sugar is dissolved.
- Put the marinade and beef in a resealable bag and marinate overnight, turning occasionally.
- Reserving the marinade, remove the beef from the marinade and put on a rack in the fridge for two hours, uncovered.
- Preheat a smoker or oven to 230 F.
- Smoke or bake the ribs for 3 hours.
- Put onion chunks, garlic, reserved marinade and ribs in a roasting pan.
- Cover the pan with foil and smoke or bake for 2 1/2 hours.
- Remove the ribs from the pan and put back in the smoker or oven.
- Defat the liquid in the roasting pan.
- Mix 50 ml (1/4 cup) of the liquid with the HP sauce.
- Brush the ribs with the mixture and bake or smoke for 20 minutes.
- Brush the ribs again and brush with the mixture and smoke or bake for 20 minutes.
- Remove the ribs and let sit for a few minutes before cutting into serving size portions.