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If you haven’t had the meat candy that is Korean short ribs, let me tell you: YOU ARE MISSING OUT. Thinly cut beef, swimming in a marinade of sweet brown sugar, sesame oil, and soy, grilled to caramelized perfection, good god. Then all that juicy goodness dripping down to the rice bed you’ve laid it on. I have no jokes for this dish. It’s too good. — from Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen and Adeena Sussman. Buy this book from Penguin Random House, Indiebound, or Amazon.
Excerpt from Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen and Adeena Sussman. Copyright 2016 by Chrissy Teigen and Adeena Sussman. Excerpted by permission of Clarkson Potter, an imprint of Penguin Random House.
Place the ribs in a large baking dish or roasting pan and season them all over with the salt and pepper, then rub the brown sugar all over the ribs. Let them sit around in their sugary goodness (until the sugar dissolves on the surface of the ribs) for about 15 minutes.
In a bowl, combine the soy sauce, brown sugar, garlic, mirin, ginger, pineapple, onion, Sriracha, and sesame oil. Pour the marinade over the ribs, shaking the dish so the marinade gets all up in there. Cover and refrigerate for at least 4 hours, but 12 to 24 hours is better! Remove the ribs from the fridge 30 minutes to 1 hour before cooking. Remove the ribs from the marinade, letting the excess drain off, and pat dry with paper towels. Reserve the marinade.
Preheat a grill or cast-iron skillet or griddle over high heat for 5 minutes. Grill the ribs until they get caramelized and are just cooked through, 3 to 4 minutes per side.
Throw the pineapple slices in the marinade to coat and grill them until caramelized, 2 to 3 minutes per side. Serve the ribs and pineapple on a platter and garnish with chopped scallions. Serve rice alongside.
