Description
Korean Short Plate Ribs
The Premium All Natural American Akaushi Wagyu Korean Short Plate Ribs from Hook and Cleaver Ranch bring a luxurious twist to a classic favorite. Sourced from the highly coveted Akaushi breed, these ribs are known for their exceptional marbling and tenderness, offering a melt-in-your-mouth texture with each bite. These Korean short plate ribs feature rich, beefy flavor enhanced by the beautiful marbling that Akaushi is renowned for. Perfect for grilling or slow-braising, these ribs absorb marinades wonderfully, offering a deep, savory taste and a tender, juicy finish. Whether you’re preparing a traditional Korean BBQ feast or experimenting with your own flavor combinations, these premium ribs from Hook and Cleaver Ranch provide a truly exceptional eating experience.
Recipe: American Akaushi Wagyu Korean Short Plate Ribs
Ingredients:
- 2 pounds American Akaushi Wagyu Korean Short Plate Ribs
- 1/4 cup soy sauce (preferably low sodium)
- 2 tablespoons brown sugar
- 2 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons gochujang (Korean chili paste)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon green onions, chopped (for garnish)
- 1 tablespoon water (if needed for marinade consistency)
- Optional: 1 tablespoon mirin (for a touch of sweetness)
Instructions:
- Prepare the Marinade:
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, minced garlic, and ginger. If the marinade feels too thick, add a tablespoon of water to thin it slightly, ensuring it can easily coat the meat.
- Taste the marinade and adjust seasoning as needed. You can add more sugar for sweetness, vinegar for tang, or gochujang for extra spice, depending on your preference.
- Optional: Stir in a tablespoon of mirin for an additional layer of sweetness and depth.
- Marinate the Ribs:
- Place the American Akaushi Wagyu Korean short plate ribs in a large resealable bag or shallow dish.
- Pour the marinade over the ribs, making sure they are well-coated. Seal the bag or cover the dish and refrigerate for at least 2-4 hours, or preferably overnight for maximum flavor infusion.
- Grill the Ribs:
- Preheat your grill to medium-high heat.
- Remove the ribs from the marinade, allowing any excess liquid to drip off. Discard the marinade.
- Grill the ribs for about 3-5 minutes per side, depending on thickness, or until a nice caramelized crust forms on the outside. The marbling of the Akaushi Wagyu will ensure they stay juicy and tender.
- Serve and Garnish:
- Once cooked to your preferred level of doneness (Wagyu is best served medium-rare to medium for optimal tenderness), remove the ribs from the grill and allow them to rest for a few minutes.
- Slice the ribs between the bones and arrange them on a serving platter.
- Garnish with toasted sesame seeds and freshly chopped green onions.
Suggested Sides:
- Steamed jasmine rice or sticky rice
- Korean-style kimchi
- Sautéed spinach or bok choy
- Grilled vegetables or a refreshing cucumber salad
Enjoy your American Akaushi Wagyu Korean Short Plate Ribs, where rich marbling and bold flavors combine for an unforgettable meal!
