Kalbi ribs topped with sesame seeds and green onions.

For a delicious marinated and grilled short rib that the whole family will love, try my Kalbi Korean BBQ Short Ribs. Sweet and savory with a caramelized exterior, kalbi grills quickly and easily with a perfect rare center.

BBQ Pork Ribs with Sesame Seeds and Green Onions. The text reads "Kalbi Korean BBQ Pork Ribs".BBQ Pork Ribs with Sesame Seeds and Green Onions. The text reads "Kalbi Korean BBQ Pork Ribs".

Korean Kalbi Pork Ribs

Korean Kabli Short Ribs are a traditional Korean beef short rib that can be found in many Korean restaurants. If you've always wanted to try them, but don't have the time, money, or access to them, this recipe will give you a great recipe that you can make right at home.

Kalbi is the perfect combination of sweet and savory. The sweetness comes from the fresh fruit in the marinade and the savory notes come from the combination of soy and ginger. They are cooked over high heat on the grill to achieve a crispy, caramelized exterior with a rare interior. The short ribs are usually well-marbled and fatty, so they have a super rich and delicious flavor.

I adapted this recipe from Chef Billy Parisi's version, which you can find on his site under “Kalbi (Korean Pork Ribs) Recipe“. I’ve adapted several elements of the recipe to suit the flavors my family likes, but her recipe is probably the most authentic on the web.

Sliced ​​pork ribs lined up on a rectangular wooden cutting board, next to four apple halves and kiwi slices.Sliced ​​pork ribs lined up on a rectangular wooden cutting board, next to four apple halves and kiwi slices.

Marinade heart

The secret to these short ribs is in the marinade. Here's what you'll need to make this sweet and spicy kalbi marinade for short ribs:

  • 1 cup waterfall
  • 1 cup I am willow
  • 1 Asian Pear (peeled and deseeded)
  • 1 Fuji apple (peeled and deseeded)
  • 1 Kiwi (bald)
  • ½ yellow onion (bald)
  • 5 big ones garlic cloves
  • 1 x 1 inch knob fresh ginger (cut)
  • ⅔ cup light brown sugar
  • ¼ cup rice wine vinegar
  • ¼ cup Honey
  • 3 tablespoons sesame oil
  • 1 Teaspoon coarse kosher salt
  • ½ teaspoon Ground pepper

Combine all the marinade ingredients in a blender jar with an airtight lid, then blend the contents on high speed until the marinade is completely smooth. You don't want any chunks or pieces left behind.

Transfer the kalbi marinade to a one gallon ziplock bagthen add the short ribs. I recommend adding the ribs one at a time and adding additional marinade over each rib to make sure they are evenly coated.

These ribs can be marinated for 8-24 hours, so you can plan ahead and have them ready for dinner the next day!

Marinated Kalbi ribs in a plastic bag.Marinated Kalbi ribs in a plastic bag.

How to Make Korean Kalbi Pork Ribs

These short ribs from Kalbi Korean BBQ are beyond easy to make. Aside from marinating time, they’ll be done and off the grill in less than 10 minutes, making them an incredible option for a weeknight dinner! Here’s how to make amazing Korean kalbi short ribs in four easy steps:

  1. Prepare the marinade. Combine all the marinade ingredients in a blender or food processor, then blend until smooth. Then, place your ribs in one gallon ziplock bagthen pour the marinade.
  2. Marinate. Then, seal the bag and place it in the refrigerator to marinate for 8-24 hours. Do you want gGive the beef ribs plenty of time to absorb all the amazing goodness of your blended kalbi marinade.
  3. Grill. Fire up your favorite grill to 450-500 degrees F. These can be done on a gas or Charcoal grillbut I prefer the taste of charcoal. Grill the ribs for 3-4 minutes per side and remove them when they reach 130 degrees F for perfect rare.
  4. Enjoy. Finally, garnish everything with some chopped spring onions and sesame seeds and serve.

Have you tried this kalbi recipe in your garden? If so, be sure to leave us a comment with your results!

Pork ribs cooked on the grill.Pork ribs cooked on the grill.

Tips for preparing Kalbi

Here are some tips to keep in mind before attempting to make kalbi.

  • Make friends with your butcher. Most meat counters only have the short ribs cut into those 3-inch segments. However, most of them are more than willing to cut a rack of short ribs for you. I ask them to cut the short ribs flanken style (across the bone) to 1/4 inch thick.
  • Let the marinade rest for the necessary time. You want these ribs to be in that tasty marinade for at least 8 hours, or up to 24 hours. I've tried them all different ways and my sweet spot seems to be around 12 hours, but if I don't want to get up early, I often just throw them in the night before and let them do their thing!
  • Choose a high temperature. Usually with high sugar marinades or dressings, I tell you to keep the heat low and indirect. That is NOT the case with these short ribs. They are succulent when they come out of the marinade and you need high, direct heat to evaporate that liquid and give you the browning you need. They are also best cooked rare, so a quick, hot burst of heat on both sides works best. They will have a crispy texture from the charring and a tender, chewy interior.
Kalbi Pork Ribs with Sesame Seeds and Green Onions.Kalbi Pork Ribs with Sesame Seeds and Green Onions.

More Beef Rib Recipes

If you enjoyed these kalbi ribs, then you should definitely check out some of my other beef ribs recipes. Here are a few of my favorites to try:

Korean Kalbi Short Ribs Recipe

Once you learn how to cook these delicious Korean Kalbi Grilled Pork Ribs, you'll always be looking for excuses to grill them. Perfect for weeknights, romantic nights, and summer BBQs, this dish is sure to become a family favorite. Give this recipe a 5-star rating if you enjoyed making it, and don't forget to check out the Hey Grill Hey app for over 600 of my other BBQ recipes.

If you want more tips, tricks and behind the scenes fun, follow me on my social channels at Youtube, User profileAND FacebookAnd remember to tag @heygrillhey with all the amazing photos of your delicious ribs.

  • Mix the marinade. Combine all ingredients except the beef short ribs, spring onions, and sesame seeds in a blender with an airtight lid. Blend on high speed until the marinade is completely smooth.

    1 cup of water, 1 cup soy sauce, 1 Asian pear, 1 Fuji apple, 1 kiwi, ½ yellow onion, 5 large garlic cloves, 1 inch piece of fresh ginger, ⅔ cup light brown sugar, ¼ cup rice wine vinegar, ¼ cup honey, 3 tablespoons sesame oil, 1 teaspoon coarse kosher salt, ½ teaspoon ground pepper

  • Marinate the ribs. Place the sliced ​​beef ribs, one at a time, into a gallon-sized zip-top bag, pouring a little marinade between each rib as you place it in the bag. This will ensure that the ribs are evenly marinated. Place the bag in the refrigerator and marinate for at least 8 hours, or up to 24 hours, turning and massaging the bag halfway through the marinating time.

    3 pounds short ribs, trimmed

  • Preheat the grill. Preheat your grill to high heat (about 450-500 degrees F). My favorite grill for this recipe is charcoal, but a gas grill or grill pan will also work.

  • Grill the ribs. Slowly remove each rib from the marinade, allowing the excess marinade to drip off. Place each rib directly onto the grill grates, without overlapping. Grill for 3 to 4 minutes per side, creating nice char marks on each side of the rib. Use an internal thermometer to check for doneness, and remove the rib from the grill when it reaches 130 degrees F.

  • Garnish and serve. Arrange the grilled ribs on a serving platter and sprinkle with sesame seeds and sliced ​​green onions. Serve immediately and enjoy!

    ¼ cup green onions, 1 teaspoon sesame seeds

Calories: 411kilocalorie | Carbohydrates: 37G | Protein: 23G | Fat: 19G | Saturated fats: 6G | Cholesterol: 70mg | Sodium: 88mg | Potassium: 607mg | Fiber: 2G | Sugar: 32G | Vitamin A: 80IU | C vitamin: 19mg | Soccer: 51mg | Iron: 3mg

Nutrition information is calculated automatically and should only be used as an approximation.

**We originally published this post in February 2021, but recently updated it with more information and helpful tips. However, the recipe remains the same.

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