Here is a real easy, very tasty meal with little prep time. These ribs will come out similar to what you would get at a Korean restaurant if you ordered kalbi-style ribs.
Here’s what you’ll need:
2 pounds of flanken beef short ribs, ask your butcher to cut these for you, not too thick around 3/8″ (I was cooking for three, so adjust accordingly)
3/4 cup of spicy yakitori sauce
2 tablespoons of chili garlic sauce (optional, for more spice, I used it)
What you’ll do:
Measure out 3/4 cup of yakitori sauce and add the 2 tablespoons of chili garlic sauce and mix well. Pour a little into a ziplock bag then place a rib in the zip lock, add more sauce, then another rib and repeat until all are in the bag. Press out as much air as possible and gently massage in the marinade. Place in refrigerator overnight (24 hrs. or more) and rotate the next morning. Heat your grill on high until hot, spray with cooking spray or rub grates with oil, place ribs on hot grill and cook three and a half to four minutes per side depending on the doneness you prefer. Remove and serve with steamed rice and your choice of vegetable. Note: if you are serving four, I’d go with 3 pounds of ribs and use one cup of yakitori sauce along with the chili garlic sauce. (Use your judgement, enough to coat all the ribs well.) I even drizzled a little of the marinade on the ribs when I placed them on the grill.