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Korean Ribs ~~Santa Fe Style

March 6, 2010

Santa Fe Style Korean Ribs
Karen Rivera 2008

It’s easy to become a fan of these addictive, quickly grilled Santa Fe Style Korean Beef Ribs. The most difficult part about Korean Ribs (Bulgalbi) is explaining how to butterfly the ribs before marinating. And go ahead, grill some fresh pineapple slice at the same time as the ribs.

5 lbs. beef short ribs, cut into 3” pieces (this cut is called “Flanken”)

1 1/2 cup soy sauce
1 cup honey or agave syrup
10 cloves garlic, minced
6 scallions chopped
1/4 c. extra hot chopped green chile
1/4c. sherry
1/4c. tablespoons sesame oil
4 TBL tablespoons roasted sesame seeds
1/3 c. teaspoon finely chopped grated ginger


1. To butterfly the ribs:
Set the rib so the bone part is face down on the counter. Carefully slice through the meat lengthwise all the way down until you hit the bone. It will flop open with two pieces of meat connected only at the bone, like a butterfly.

2. Mix the marinade.

3. In a large plastic bag, combine the marinade and the ribs, keeping the “wings” open as you add the meat. Marinate 2 to 4 hours.

4. Heat your grill and lay the ribs with the “wings” open and close the lid. Give them about 5 minutes, then turn. Ribs are best cooked about medium.

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