Grilled Korean-Style Short Ribs with Asian Slaw


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

To enjoy this dish in the Korean style, place a mound of rice in a lettuce leaf (which is a refreshing gluten-free wrapper that you could use for any filling), top with a bite of meat, and a little slaw. Fold and eat it like a taco.


  • Gluten-free tamari, β…” cup (5 fl oz/160 ml)
  • Green onions, 8, chopped
  • Brown sugar, 6 tablespoons (3 fl oz/90 ml)
  • Rice vinegar, ΒΌ cup (2 fl oz/60 ml)
  • Asian sesame oil, 3 tablespoons
  • Shallots, 2 tablespoons minced
  • Fresh ginger, 2 tablespoons minced
  • Asian chile paste such as sambal oelek, Β½ teaspoon
  • Korean-style short ribs, 3 lb (1.5 kg)
  • Asian Slaw
  • Cooked short-grain brown rice
  • Red leaf lettuce (optional)


  1. In a glass baking dish, combine the tamari, half of the green onions, the brown sugar, vinegar, sesame oil, shallots, ginger, and chile paste. Mix to blend. Add the meat and turn to coat. Let the meat marinate at room temperature while preparing the slaw and rice (or cover and refrigerate the marinating meat overnight).
  2. Prepare a grill for direct-heat cooking over high heat. Remove the meat from the marinade and place on the grill rack. Cook to the desired doneness, about 3 minutes per side for medium-rare. Transfer the short ribs to a platter. Sprinkle with the remaining chopped green onions and serve right away with the slaw, rice, and lettuce leaves, if using.