Serious Eats: Recipes

Max and Eli Sussman's Korean-Style Short Ribs

Korean-Style Short Ribs [Photograph: Alex Farnum]

When I lived in Boston, my apartment was around the corner from a bunch of Korean restaurants, so I ate Korean barbecue regularly. Now that I'm much farther away from any kind of Koreatown, I've been trying to re-create some of those flavors in my own kitchen. In This is a Cookbook, Max and Eli Sussman offer just that: a stupidly easy recipe for sweet, spicy, and sticky Korean-Style Short Ribs.

The ribs marinate overnight in soy sauce, vinegar, sugar, Sriracha, and aromatics and then are simply thrown in the broiler for 10 minutes to quickly cook and caramelize. Two steps and you've got Koreatown in your kitchen.

Why I picked this recipe: Just like the Sussmans, I love Korean barbecue, short ribs, and especially Korean-barbequed short ribs.

What worked: The flavor of the ribs was umami-laden and addictive, and the cooking process couldn't be easier (marinate, broil, eat).

What didn't: My ribs just barely fit on my 13x18-inch sheet pan; because they were so close together, they began to steam instead of caramelizing. Cooking in two batches (as well as patting the ribs dry before broiling) would have solved the problem.

Suggested Tweaks: I doubt the ribs need even 12 hours in such a salty marinade, so if you're jonesing for these ribs tonight, just give them a solid 2 hours.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American and blogs at

Reprinted with permission from This is a Cookbook by Max and Eli Sussman. Copyright 2012. Published by Olive Press, a division of Weldon Owen, Inc. Available wherever books are sold. All rights reserved.

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