Padma Lakshmi's BBQ Korean Short Ribs
Recipe courtesy of Padma Lakshmi
Servings: Serves 4–6
  • 2 cups light soy sauce
  • 1 Tbsp. toasted seasame oil
  • 1 tsp. cayenne
  • 2 cloves minced garlic
  • 1/2 tsp. crushed Sishuan pepper (substitute plain black peppercorns in a pinch)
  • 1 cup sugar
  • 3 Tbsp. canola oil
  • 1/2 cup chopped fresh chives
  • 1/2 cup toasted seasame seeds
  • 1 tsp. dried mango powder (amchoor)
  • 4 pounds beef short ribs
  • Directions
    Mix all ingredients except the ribs in a large bowl. Combine well. Place the ribs in a baking dish and pour the mixture over them. Slather the ribs with your hands to coat them well and evenly with the sauce. Marinate for 2 to 3 hours, covered, at room temperature.

    Heat the grill. Place the ribs on the grill rack or barbecue when the coals are glowing red hot and white and the flames have died down, and baste with any leftover sauce. Turn often to cook both sides, until the meat is brown, tender and caramelized.