Korean Ribs

Posted by on May 3, 2007 in Appetizers | 2 comments


  • 3 – 5 special cut short ribs
  • 2 tablespoon red pepper
  • 3/4 cup sugar
  • 5 cloves of garlic, minced
  • 4 tablespoons Sesame Seed oil
  • 1 large bottle soy sauce
  • 1/2 tablespoon black pepper
  • 1 bunch sliced (lengthwise) green onions (all of each onion)

Early in the day of serving, place ribs in a non-reactive bowl or pan. Mix rest of ingredients and pour over ribs. Marinate all day, at least 8 hours. I mix them up by hand, and then again several times during the day. Cook over charcoal, that is what the Korean people use. We have a gas barbecue that we use and it works great for us. The ribs are very thin, so don’t overcook. I get my ribs at an Oriental Store, they are called Korean Ribs here. Karl and Wendy have found them at a grocery store in South Carolina on occasion.


  1. […] like them as part of meal with white rice and a salad or miso soup. If you like Aunt Marion’s Korean Ribs, you’ll love these […]

  2. These are so delicious! We waited for years to get the recipe from Aunt Marion, who got it from Cousin Karl who got it in Korea.

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