Entrée

Korean Beef Short Ribs

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prep time

10 min

total time

3 hr 15 min

makes

4 servings, 1/4 recipe (166 g) each

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kraft

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What You Need

1/4 cup Kraft Asian Sesame Dressing

1/4 cup reduced-sodium soy sauce

1/4 cup unsweetened applesauce

2 Tbsp. brown sugar

2 Tbsp. minced garlic

1 Tbsp. minced gingerroot

1/2 tsp. black pepper

2 lb. (900 g) Korean beef short ribs

1 tsp. sesame seed, toasted

1 green onion, thinly sliced

Make It

MIX first 7 ingredients until well blended. Pour over ribs in large shallow dish; turn to evenly coat ribs with dressing mixture. Refrigerate 3 hours to marinate.

HEAT greased barbecue to high heat. Remove ribs from marinade; discard marinade.

GRILL ribs 3 to 5 min. or until done, turning every 2 min. Transfer to platter; sprinkle with sesame seed and onions.

kraft kitchens tips

Note

Korean beef short ribs are also called L.A. or Miami ribs. If you can't find these ribs in your supermarket, ask your butcher to cut regular beef short ribs across the bone into 1/4- to 1/2-inch-thick pieces.

Substitute

Substitute 1 flank steak (2 lb./900 g) for the ribs. Refrigerate in marinade as directed, then grill 8 to 10 min. or until medium doneness (160ºF), turning after 5 min. Cut across the grain into thin slices to serve.

How to Toast Sesame Seed

Cook and stir the sesame seed in skillet on low heat 4 to 5 min. or until lightly toasted.