Korean style ribs (also known as a “flanken cut” rib) are beef short ribs cut lengthwise and very thin. Because of this, they are very popular in Korean BBQ (think grill your own ribs at your table) thus the name “Korean style ribs.” They also are often the go-to meat on Hawaiian plate lunch, which is served with rice and mac and cheese. Marinating them in a teriyaki sauce before grilling them creates a delectable, mouthwatering caramelization. Thus, these remarkable grilled Korean style ribs have a delicious caramelized, crunchy, meaty, and fatty texture and taste. So, let’s fire up the Weber Kettle and get grilling!
Why You Should Try This Weber Kettle Grilled Korean Style Ribs
- The bold, grilled beef rib flavor – The combination of the caramelized fatty Korean style ribs marinated in teriyaki sauce, grilled over charcoal, is simply amazing. It can’t get any more delicious than that!
- Only three ingredients – That’s right, only three! The Korean style ribs, the teriyaki marinade, and chopped green onion. It can’t get any simpler than that!
- Prepping is incredibly easy – Put the Korean style ribs in the marinade, and let them soak up the deliciousness. It can’t get any easier than that!
- Only 10 minute grilling time – Yup, 10 minutes because the Korean style ribs are so thin. It can’t get any quicker than that!
Ingredients For Weber Kettle Grilled Korean Ribs
12 Korean style beef ribs, also called flanken ribs
20 ounces roasted garlic teriyaki sauce
2 green onions, chopped
Directions For Weber Kettle Grilled Korean Style Ribs
1. Marinate the Korean style ribs – In a large glass dish or pan, lay the Korean style ribs in the dish and pour the roasted garlic teriyaki sauce over the ribs, ensuring they are completely covered and submerged. Allow the ribs to marinate for at least two hours and up to overnight.
2. Set up your Weber Kettle for direct grilling – Fill your charcoal chimney fire starter with charcoal briquets, and when ready, empty the chimney in the center of the charcoal grate and, with tongs, spread them around to form a neat pile.
3. Place the Korean style ribs on the grill grate – Take the Korean style ribs out of the marinade and let the excess marinade drip off. Place the ribs directly over the charcoal coals and grill for approximately 10 minutes, depending on the intensity of your heat. Flip and rotate the ribs until a nice, caramelized char is achieved.
4. Remove the Korean style ribs from the Weber Kettle – Place the Korean style ribs on a serving tray, sprinkle with the chopped green onions, and serve.
Variations And Substitutions For Weber Kettle Grilled Korean Style Ribs
Try a different type of teriyaki sauce – We used Kikkoman Roasted Garlic Teriyaki Marinade & Sauce for this Korean style rib recipe. But any type of bottled teriyaki marinade like Trader Joe’s Soyaki or Lawry’s Teriyaki With Pineapple Juice Marinade will do just as well. Or make your own by combining soy sauce, pineapple juice, garlic, ginger, and green onions.
Try pork instead of beef – “Flanken” style is cut across the bone or lengthwise, and it does not refer to the type of animal it came from. We used flanken beef short rib for this recipe, but you can also get pork (or lamb) ribs cut flanken style.
Add soaked wood or wood chips – For an additional smokey flavor, add small chunks of soaked wood or wood chips to your charcoal pile. It adds another fantastic layer of flavor to your already incredible Asian style ribs.
Tips And Tricks For Weber Kettle Smoked Baby Back Pork Ribs
Marinate overnight or up to 24 hours – If you have patience and can wait a day to fire up your Weber Kettle and feast on these incredible Korean style ribs, marinate your ribs overnight or up to 24 hours. The intensity of the teriyaki marinade has more time to penetrate the rib meat, providing a more robust and mouthwatering Asian punch.
Keep an eye on the Korean style ribs as they are grilling – The sugars in the teriyaki marinade are what give the Korean style ribs the incredible caramelized sweet and fatty texture and flavor. But the ribs can burn very easily, and all you will taste is burned fat. So watch the ribs carefully as you flip and rotate them to prevent them from burning.
How do you know when ribs are done – I get asked this question all the time. The Korean style ribs are very thin and really can’t be checked with a meat thermometer. And as mentioned above, the ribs can be overcooked very easily. So, you need to learn the fine line between undercooked and burned. You want the outside of the Korean style ribs to be charred and crackly while the meat is still tender. Pick one up with your tongs and test the meat for tenderness with your fingers. Better yet, taste one! You will get the hang of this because you will grill these Korean style ribs over and over again.
Weber Kettle Grilled Korean Style Ribs
Equipment
- 1 Weber Kettle Grill
- 1 Charcoal Chimney Fire Starter
- Charcoal briquets
- Wood chunks soaked
- 1 BBQ Tongs
Ingredients
- 12 Korean style beef ribs, also called Flanken ribs
- 20 ounces teriyaki sauce, roasted garlic
- 2 green onions, chopped
Instructions
- Marinate the Korean style ribs – In a large glass dish or pan, lay the Korean style ribs in the dish and pour the roasted garlic teriyaki sauce over the ribs, ensuring they are completely covered and submerged. Allow the ribs to marinate for at least two hours and up to overnight.
- Set up your Weber Kettle for direct grilling – Fill your charcoal chimney fire starter with charcoal briquets, and when ready, empty the chimney in the center of the charcoal grate and, with tongs, spread them around to form a neat pile.
- Place the Korean style ribs on the grill grate – Take the Korean style ribs out of the marinade and let the excess marinade drip off. Place the ribs directly over the charcoal coals and grill for approximately 10 minutes, depending on the intensity of your heat. Flip and rotate the ribs until a nice, caramelized char is achieved.
- Remove the Korean style ribs from the Weber Kettle – Place the Korean style ribs on a serving tray, sprinkle with the chopped green onions, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
