Gather all the ingredients.
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 a paper towel.
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.
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.
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.
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