Grilled Short Ribs with MisoGary Moss
Look for flanken-style ribs — cut thinly and across the bones, rather than between the bones. You'll find them at Korean markets, or ask a butcher to cut them for you.
Recipe information
Yield
Makes 6 servings
Ingredients
1 cup reduced-sodium soy sauce
1/2 cup (packed) dark brown sugar
4 garlic cloves, minced
1 tablespoon Asian sesame oil
12 bone-in 1/3- to 1/2-inch-thick flanken-style short ribs
Butter lettuce leaves
Red miso
Preparation
Step 1
Whisk soy sauce, sugar, garlic, and oil in 15x10x2-inch glass baking dish. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Add ribs to marinade; turn to coat. Let marinate 30 minutes at room temperature, turning occasionally.
Step 2
Prepare barbecue (medium-high heat). Brush grill with oil. Grill ribs until cooked through, 2 to 3 minutes per side. Remove meat from bones and wrap in lettuce leaves with small amount of miso and Sticky Rice.
