Name: Korean Short Ribs on the Traeger
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
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

Korean Short Ribs on the Traeger

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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

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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.

Find it online: https://elladishes.com/korean-short-ribs-on-the-traeger/