Char Siu‑Style Korean BBQ Short Ribs

Ingredients

• 1.5 pounds Beef short ribs (bone-in)
• 3 tablespoons Gochujang (Korean red pepper paste)
• 2 tablespoons Soy sauce (low-sodium)
• 1 tablespoon Rice vinegar
• 3 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 tablespoon Erythritol (or other low-carb sweetener)
• 1 tablespoon Olive oil
• 1/2 teaspoon Black pepper
• 2 stalks Green onion, sliced (for garnish)(optional)

Instructions

1. 1

   In a large bowl, whisk together gochujang, soy sauce, rice vinegar, minced garlic, grated ginger, erythritol, olive oil, and black pepper to create the marinade.

2. 2

   Add the short ribs to the bowl, coat them thoroughly, then cover and refrigerate for at least 45 minutes (or up to 2 hours) to allow flavors to penetrate.

3. 3

   Preheat a grill or grill pan over medium-high heat. Remove ribs from the marinade, letting excess drip off, and grill for 6‑8 minutes per side, basting with any remaining marinade.

4. 4

   Transfer the grilled ribs to a preheated oven set to 300°F (150°C) and continue cooking for 2‑2.5 hours, turning once halfway, until the meat is tender and easily pulls away from the bone.

5. 5

   Let the ribs rest for 10 minutes, then slice thinly against the grain. Garnish with sliced green onion if desired and serve.