I love how quickly these short ribs cook while still tasting deeply flavorful and restaurant-quality. The thin flanken-style cut absorbs the marinade beautifully and develops an amazing crust on the grill in just a few minutes.
Another reason I enjoy this recipe is how well it balances sweet, salty, smoky, and savory flavors. The sugar caramelizes perfectly while the sesame oil and garlic create a rich aroma that fills the grill.
I also appreciate how simple the ingredients are while still producing such bold flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds cross-cut bone-in short ribs
6 tablespoons granulated white sugar
6 tablespoons soy sauce
6 tablespoons apple juice
¼ cup sesame oil
2 cloves garlic, smashed
4 teaspoons grated ginger
Salt and pepper
Vegetable oil spray
Sticky white rice, cooked
Sesame seeds
Thinly sliced green onions
Directions
I start by combining the sugar, soy sauce, apple juice, sesame oil, garlic, ginger, and a splash of water in a bowl.
I mix everything together until the sugar begins to dissolve and the marinade is fully combined.
I add the short ribs to the marinade and coat them thoroughly using my hands.
I cover the bowl and refrigerate the ribs for at least 1 hour so the flavors can fully absorb into the meat.
While the ribs marinate, I preheat the smoker grill with a cast iron griddle or plate until extremely hot.
I remove the ribs from the marinade and gently pat them dry with paper towels.
I lightly spray the hot cast iron surface with vegetable oil spray.
I cook the ribs in batches for about 2 to 3 minutes per side until they develop a deep caramelized crust.
I flip the ribs and cook the second side until browned and slightly charred around the edges.
I transfer the cooked ribs to a platter and loosely tent them with foil while finishing the remaining batches.
I serve the ribs immediately over sticky white rice and garnish with sesame seeds and sliced green onions.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Marinating Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Variations
I sometimes add grated pear or Asian pear to the marinade for extra sweetness and tenderizing power, which is traditional in many Korean barbecue recipes.
For extra spice, I mix in a spoonful of gochujang or red pepper flakes. I also enjoy adding mushrooms or grilled vegetables alongside the ribs for a complete meal.
If I do not have a Traeger or smoker grill, I make these on a cast iron skillet or outdoor grill with excellent results.
storage/reheating
I store leftover short ribs in an airtight container in the refrigerator for up to 3 days. The flavor becomes even richer after resting overnight.
For reheating, I warm the ribs in a hot skillet or oven until heated through. I avoid microwaving too long because it can make the meat slightly chewy.
I can also freeze the cooked ribs for up to 2 months and thaw them overnight before reheating.
FAQs
What are flanken-style short ribs?
Flanken-style short ribs are thinly sliced beef ribs cut across the bone, making them ideal for quick grilling and marinades.
Can I marinate the ribs overnight?
Yes, I often marinate them overnight for deeper flavor and more tender meat.
Do I need a Traeger grill for this recipe?
No, I can use any hot grill, cast iron skillet, or grill pan if a smoker grill is not available.
Why do I pat the ribs dry before grilling?
I lightly pat them dry so the meat sears properly and develops a better caramelized crust.
What should I serve with Korean short ribs?
I love serving them with sticky rice, kimchi, grilled vegetables, or cucumber salad.
Conclusion
These Korean short ribs on the Traeger are smoky, caramelized, and packed with bold Korean-inspired flavor. I love how quickly they cook while still tasting deeply rich and satisfying. The sweet and savory marinade, crispy charred edges, and tender beef make this one of my favorite grilled meals for both weeknights and gatherings.
Juicy Korean short ribs on the Traeger with a sweet and savory soy garlic marinade. These smoky grilled beef ribs are packed with flavor and perfect for barbecue nights.
Author:Ella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:1 hour 30 minutes
Yield:4 servings
Category:Main Course
Method:Smoking & Grilling
Cuisine:Korean-Inspired BBQ
Ingredients
2 pounds ½-inch thick cross-cut bone-in short ribs (flanken-style)
6 tablespoons granulated white sugar
6 tablespoons soy sauce
6 tablespoons apple juice
¼ cup sesame oil
2 cloves garlic, smashed
4 teaspoons grated ginger
Salt and pepper, to taste
Vegetable oil spray, as needed
Sticky white rice, cooked (for serving)
Sesame seeds, for garnish
Thinly sliced green onions, for garnish
Instructions
In a large bowl or shallow dish, combine the sugar, soy sauce, apple juice, sesame oil, smashed garlic, grated ginger, and a splash of water. Stir until well combined.
Add the short ribs to the marinade and use your hands or tongs to coat the meat thoroughly. Cover and refrigerate for at least 1 hour.
Preheat your Traeger smoker grill with a cast iron griddle or plate set inside. Heat on the highest setting for at least 20 minutes until very hot.
Remove the ribs from the marinade and gently pat dry with paper towels. Season lightly with salt and pepper if desired.
Spray the hot cast iron surface lightly with vegetable oil spray.
Working in batches, place the short ribs on the hot grill surface. Cook for 2–3 minutes per side until deeply caramelized and slightly charred.
Flip and repeat on the second side until a flavorful crust develops.
Transfer the cooked ribs to a platter and tent loosely with foil while finishing the remaining batches.
Serve hot with sticky white rice and garnish with sesame seeds and sliced green onions.
Notes
Flanken-style short ribs cook quickly because of their thin cut.
Patting the ribs dry before grilling helps create a better crust.
Avoid overcrowding the grill to ensure proper caramelization.
Marinating overnight will deepen the flavor even more.
Pair with kimchi or grilled vegetables for a complete Korean-inspired meal.
