Korean ribs are quick and delicious on the grill. Here's a recipe using all local ingredients, from Canadian Living.
Ingredients:
Marinade:
1/2 cup oil
1/3 cup balsamic vinegar
1/3 cup maple syrup
1/4 cup soy sauce
3 T Dijon mustard
4 cloves garlic smashed
1 T chopped fresh thyme, or 1/2 t dried
1 t pepper (less if you use pepper Dijon mustard)
Ribs:
900 g Korean-style beef short ribs rinsed and patted dry
1/2 t salt
1 t chopped fresh thyme, or a good pinch of dried
In bowl, whisk together oil, vinegar, maple syrup, soy sauce, mustard, garlic, thyme and pepper.
Arrange ribs in single layer in large baking dish. Reserving 1/4 cup, pour marinade over ribs, turning to coat. Cover and refrigerate ribs for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.) Cover and refrigerate reserved marinade until needed.
Remove ribs from marinade; discard excess marinade. Sprinkle ribs with salt. Place on greased grill over medium-high heat; close lid and grill, turning once, until browned, about 5 minutes. Brush with some of the reserved marinade; cook, turning and brushing with remaining marinade halfway through, for 1 minute. Cut ribs into 1- or 2-rib portions. Sprinkle with thyme.
