INGREDIENTS

• 5lbs of short ribs 

• 2 cups of soy sauce

• 1 cup of brown sugar (feel free to add more brown sugar if needed)

• 7 cloves of garlic minced

• ¼ cup rice vinegar

• ¼ cup vegetable oil

• 2 tbsp sesame oil 

• 4 - 8 green onions chopped

COOKWARE

• Marinating Tupperware/container or Ziploc bag 

• Measuring cups 

• Wisk

• Knife

• Tongs 

• Grill 

• Large mixing bowl

• Glass dish 

Directions 

1. Combine in a large bowl: soy sauce, brown sugar, rice vinegar, ¾ of green onions, sesame oil and vegetable oil. Whisk together until sugar is mostly dissolved. 

2. Taste the mixture to be sure it is not too salty from the soy sauce. If it is a little too salty for your taste buds feel free to add a little bit more brown sugar.

3. Pour a little of the mixture into the marinade Tupperware or Ziploc bag. 

4. Stack a few layers of short-ribs in the Tupperware. 

5. Then, pour a little of the mixture on top of the short ribs.

6. Continue to stack the short ribs until there are no more, then, pour the rest of the mixture on top. 

7. Seal the Tupperware and let the short ribs marinade overnight in the fridge. 

8. In the morning, flip the marinade container or Ziploc bag. 

   Note: depending on when you start marinating the short ribs I would allow the ribs to marinate on each side for about 4-8 hours

9. Continue to let the short ribs marinate.

10. Take the short ribs out of the fridge before you plan to cook them to allow them to get to room temperature. 

11. Preheat the grill to medium-high heat.

12. Lightly oil the grill rack. 

13. Once the grill is heated and oiled place short ribs along the  grill to cook. 

14. Grill until the meat is medium rare. This will be about 2-3 minutes per side. 

15. Transfer the grilled short ribs off the grill to to a clean dish and garnish with extra green onions and serve!

I hope you enjoy making this recipe for your friends and family leave comments below if you try this out!!

Video shot and edited by Kelsey Ogden, Instagram @ohmykelsey