Barbecued Short Ribs With Asian Marinade

This recipe, which serves 6, makes an anything-but-typical companion to red wine blends that are based on the varieties of Bordeaux. If you can’t find certain ingredients at your supermarket, track down a Korean market.

Marinated Meat Ingredients

  • 1/2 cup soy sauce
  • 3/4 cup Korean rice wine or mirin
  • 1 cup pineapple juice
  • 2 tbl. sugar
  • 2 tbl. sesame salt
  • 3 tbl. chopped garlic
  • 3/4 cup chopped scallions
  • 3/4 cup minced onion
  • 1 tbl. finely grated fresh ginger
  • 1 small Asian pear, cut into 1-inch chunks
  • 3 tbl. Asian sesame oil
  • 2 tsp. coarsely ground Korean red chile
  • 2 tsp. freshly ground black pepper
  • 4-lbs. meaty flanken-style short ribs

Other Ingredients

  • 1 head red-leaf lettuce separated into leaves
  • Sesame salt
  • 4 large garlic cloves, thinly sliced


1. Combine all of the marinade ingredients in a food processor and puree; transfer to a bowl.

2. Add the ribs and let marinate at room temperature for at least 3 hours, or refrigerate overnight.

3. Light a grill or preheat the broiler. Remove the ribs from the marinade and shake off any excess. Grill or broil the ribs until cooked through, about 5 minutes per side.

4. Serve the short ribs with the accompaniments, and let diners wrap their own meat.

Posted in Food and Wine Pairings/Recipes
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