GRILLED KOREAN SHORT RIBS
SERVES 4
I actually chuckled at how quick and easy these ribs were to cook, and how good they were to eat. Korean short ribs are not something I would attempt to cut myself, so ask your butcher to do this.
2kg Korean-style aged short rib, 1-1.5 cm thickness,
about 12 in total salt
50g butter, melted fish sauce best-quality soy sauce you can access
First, get the barbecue ripping hot.
In a mixing bowl or roasting pan, generously salt the short ribs. Have a separate roasting pan with the melted butter ready to rest the cooked ribs in.
On a standard-sized barbecue, I like to grill the ribs in batches of about four at a time so I can tend each one easily and have enough space on the grill to combat flare ups.
Char the ribs on one side using the hottest part of the barbecue, directly over the coals, for 2–3 minutes.
Once done, flip the ribs, season and char hard again for 3–4 minutes. If the ribs are causing flare up or are taking on too much colour, move to a cooler part of the grill to finish. I have never used a temperature probe on short ribs cooked this way – if the meat is charred and chestnut brown and the fat softened, they are ready.
Put the first batch of ribs in the roasting pan with the butter and a splash of fish sauce while you cook the rest, repeating with every batch. Cut each rib into four, each piece possessing a segment of bone, providing a cute little nugget to grasp when eating.
Pile the ribs on a plate. Add a big splash of soy sauce to the butter in the pan and pour it over the short ribs.