BBQ Short Ribs 牛リブロース焼肉

Jump to Recipe Discussion
  • Looking for a delicious barbecue beef short ribs recipe? Fire up your grill because these Korean-style marinated bbq ribs will stimulate and please your taste buds!

    BBQ Short Ribs in plates with kimuchi and rice.

    Whenever we shop at a Korean grocery store, we would drive by our favorite Korean meat shop to pick up some meat. Since we don’t have good Korean restaurants in our neighborhood (they are about 40 minutes away), we usually get some ingredients and prepare our own feast at home. Today I used the beef short ribs I bought from the meat shop and made Korean-inspired marinade for us to enjoy.

    BBQ Short Ribs in the plate and rice in a bowl.

    BBQ Short Ribs with Gochujang Marinade

    We’ve been using this marinade for quite some time and my family loves it.  It’s really easy to put together and most of the ingredients can be found in your kitchen if you cook Japanese/Asian food often.

    In this particular marinade, I used a fermented Korean condiment called Gochujang that is made from red chili, glutinous rice, fermented soybeans and salt. It has both spicy and sweet flavors and umami from fermented glutinous rice. With this condiment, you can make delicious Kimchi Fried Rice and Kimchi Nabe (Japanese version of Kimchi Jjigae) as well.

    I recommend marinating the short ribs overnight to have the meet deeply infused with all the delicious flavors.

    Where to Get Korean style Short Ribs to Make BBQ Short Ribs

    All the Korean grocery stores in your neighborhood carry this style of cut.  It’s called Kalbi or Galbi. Some of the biggest Korean grocery store chains are H-Mart and T&T.  Food blogger/Youtuber Maangchi has a wonderful Korean grocery store list here.

    Also, 99 Ranch Market (Chinese/Asian) and some American grocery stores with good meat section usually carry them.

    BBQ Short Ribs on the plate and glass of beer.

    You can grill the short ribs over charcoal or gas grill. Of course charcoal grill is always the best if you want to get the heavenly smokiness. Once the marinaded meats are placed over the hot grill, sear them until beautifully charred. They cook quickly, so you don’t want to overcook them.

    Before you dig in, don’t forget to serve with plenty of crisp vegetables. Big pile of fresh lettuce, kimchi, spring onions, pickled cucumbers or daikon salad would go very well with the meat. I always serve them with steamed rice for a full meal too. 

    Sweet juicy ribs bones, tender smoky meat with a tantalizing sauce. Oh, they were good! You want to enjoy these Korean BBQ short ribs with your loved ones before we officially say goodbye to summer. 

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookGoogle+Pinterest, and Instagram for all the latest updates.

    4.78 from 9 votes
    BBQ Short Ribs | Easy Japanese Recipes at
    BBQ Short Ribs
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    12 hrs 30 mins
    Looking for a delicious barbecue beef short ribs recipe? Fire up your grill because these Korean-style marinated bbq ribs will stimulate and please your taste buds!
    Course: Main Course
    Cuisine: Japanese, Korean
    Keyword: bbq, korean bbq
    Servings: 4
    Author: Nami
    • 2 lb beef short ribs with bones
    1. Gather all the ingredients.

    2. Soak the short ribs in cold water for 30 minutes to get rid of the blood, changing the water a few times.  Pat dry with paper towel.

      BBQ Short Ribs 1
    3. In a medium bowl, whisk all the marinade ingredients together.
      BBQ Short Ribs 2
    4. Cover and refrigerate for at least 4 hours and up to overnight, turning the ribs a few times while marinating.
      BBQ Short Ribs 3
    5. Prepare charcoal or preheat gas grill to 450°F / 230°C. Clean and lightly oil the grill grate.  For the best flavor, I recommend using charcoal instead of the gas grill.  When you add charcoal to the grill, pile the charcoal to 1 side.  We will use both indirect and direct grilling for short ribs.
      Beef Short Ribs 3
    6. Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs directly over charcoal until nicely seared, flipping once to sear the other side.  After searing, move short rib to the grill surface not directly over the charcoal to keep grilling (about 5-6 minutes total). Transfer to a serving platter.
      Beef Short Ribs 4
    Recipe Notes

    If you like this recipe, check out the BBQ Chicken Wings Recipe recipe adapted from this recipe!

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

    Editor’s Note: This post was originally published on June 18, 2012.  The content, recipe, and images have been updated in September 2017.

    Make It Into A Meal

  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?


  • DB-The Foodie Stuntman wrote:
  • Mel wrote:
  • Sharon @ Feats of Feasts wrote:
  • Raymund wrote:
  • Esther wrote:
  • Jennifer (Delicieux) wrote:
  • Adora’s Box wrote:
  • Vicki Bensinger wrote:
    • Nami wrote:
      • Vicki Bensinger wrote:
  • Fern @ To Food with Love wrote:
  • Medeja wrote:
  • Lauren @ Part Time House Wife wrote:
  • The Café Sucré Farine wrote:
  • Caroline wrote:
  • Belinda @zomppa wrote:
  • Mandy – The Complete Cook Book wrote:
  • Debs @ The Spanish Wok wrote:
  • Nillawan wrote:
  • Peter @Feed Your Soul wrote:
  • Maureen @ Orgasmic Chef wrote:
  • Ashley wrote:
  • Beth Michelle wrote:
  • Stephanie wrote:
  • Ellena | Cuisines Paradise wrote:
  • Tes wrote:
  • Eva Taylor wrote:
  • Ora wrote:
    • Nami wrote:
  • Erin @ Dinners, Dishes, and Desserts wrote:
  • Laura @ Family Spice wrote:
  • The Mom Chef ~ Taking on Magazines One Recipe at a Time wrote:
  • Giulietta | Alterkitchen wrote:
  • A_Boleyn wrote:
  • FreeSpiritEater wrote:
  • Liz wrote:
  • kitchenriffs wrote:
  • Rosa wrote:
  • Reem | Simply Reem wrote:
  • Coffee and Crumpets wrote:
  • Candice wrote:
  • Laura (Tutti Dolci) wrote:
  • Jill @ MadAboutMacarons wrote:
  • Cassie wrote:
  • Choc Chip Uru wrote:
  • Evelyne@cheapethniceatz wrote:
  • Katerina wrote:
  • donna mikasa wrote:
  • Sylvia@Peaches and Donuts wrote:
  • Nandita wrote:
  • Cucina49 wrote:
  • Elizabeth @Mango_Queen wrote:
  • Grace wrote:
    • Nami wrote:
  • Yudith @ Blissfully Delicious wrote:
  • Carolyn wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • Ramona wrote:
  • Eri wrote:
  • Rowena @ Apron and Sneakers wrote:
  • Happy When Not Hungry wrote:
  • ChopinandMysaucepan wrote:
    • Nami wrote:
  • Patty wrote:
  • Kitchen Belleicious wrote:
  • Yi @ Yi Resevation wrote:
  • Sandra’s Easy Cooking wrote:
  • Lisa (AuthenticSuburbanGourmet) wrote:
  • mjskit wrote:
  • Jen Laceda @ Tartine and Apron Strings wrote:
  • Eha wrote:
  • amy @ uTryIt wrote:
  • cookingrookie wrote:
  • Chung-Ah | Damn Delicious wrote:
  • Blackswan wrote:
  • kat wrote:
  • love2dine wrote:
  • Jenny wrote:
  • FiSh wrote:
  • Emily @ Life on Food wrote:
  • Joanne wrote:
  • Liz wrote:
  • Marta @ What Should I Eat For Breakfast Today? wrote:
  • Nancy/SpicieFoodie wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Sissi wrote:
  • Jen @ Savory Simple wrote:
  • Kristy wrote:
  • yummychunklet wrote:
  • Jenny @ Ichigo Shortcake wrote:
  • Jean (Lemons and Anchovies) wrote:
  • Ashley Bee (Quarter Life Crisis Cuisine) wrote:
  • Jeannie wrote:
  • Reese@SeasonwithSpice wrote:
  • Sawsan (Chef in disguise) wrote:
  • Georgia @ The Comfort of Cooking wrote:
  • Jenn and Seth (@HomeSkilletCook) wrote:
  • elisabeth@foodandthriftfinds wrote:
  • Nic@diningwithastud wrote:
  • Lyndsey @The Tiny Skillet wrote:
    • Nami wrote:
  • Stephanie @ Eat. Drink. Love. wrote:
  • Tania @ A Perfect Pantry wrote:
  • Kelly @ Inspired Edibles wrote:
  • wok with ray wrote:
  • Alyssa wrote:
  • nipponnin wrote:
  • Tanvi@SinfullySpicy wrote:
  • Martyna@WholesomeCook wrote:
  • Maika wrote:
  • Nina wrote:
  • kankana wrote:
  • Javelin Warrior wrote:
  • Denise Browning@frombraziltoyou wrote:
  • Jen @ Jen’s Favorite Cookies wrote:
  • Sandra wrote:
  • Katherine Martinelli wrote:
  • tania@mykitchenstories wrote:
  • Charles wrote:
  • Purabi Naha wrote:
  • Holly | Beyond Kimchee wrote:
    • Nami wrote:
  • Karen (Back Road Journal) wrote:
  • Kristi Rimkus wrote:
  • Food Jaunts wrote:
  • PolaM wrote:
  • Shirley wrote:
  • Baker Street wrote:
  • Magic of Spice wrote:
  • jim wrote:
  • KJ wrote:
    • Nami wrote:
  • kazy wrote:
  • Lis wrote:
    • Nami wrote:
      • Nami wrote:
  • kazy wrote:
    • Nami wrote:
      • kazy wrote:
  • kazy wrote:
    • Nami wrote:
  • Ilonka wrote:
    • Nami wrote:
  • june wrote:
    • Nami wrote:
  • Carrie wrote:
    • Nami wrote:
  • STEVE S. wrote:
    • Nami wrote:
  • Lyn wrote:
    • Nami wrote:
  • John/Kitchen Riffs wrote:
  • A_Boleyn wrote:
  • Annette Cadosi-Wilson wrote:
  • Nadia wrote:
    • Nami wrote:
  • Mydao wrote:
    • Nami wrote:
  • Janet bricker-supanchis wrote:
    • Nami wrote:
  • luda wrote:
    • Nami wrote:
  • Selena wrote:
    • Nami wrote:
  • Anastasia wrote:
    • Nami wrote:
  • Marlene Steinberg wrote:
    • Nami wrote:
  • Joli wrote:
    • Nami wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.