The Ultimate Guide to Grilling Mouthwatering Korean Style Flanken Ribs on Your Weber Kettle
There’s something truly special about the sizzle of ribs on a hot grill, and when it comes to a unique, flavor-packed experience, Korean style ribs, also known as “flanken cut” ribs, stand in a league of their own. These beef short ribs are distinguished by their thin, lengthwise cut, which sets them apart from traditional short ribs and makes them perfect for quick grilling. Their popularity is undeniable, especially in vibrant Korean BBQ settings where guests grill their own succulent ribs right at the table. Beyond their Korean roots, these delectable ribs are also a staple of Hawaiian plate lunches, often served alongside a scoop of rice and creamy macaroni salad, offering a delightful blend of textures and tastes.
The magic truly happens when these thinly sliced Korean style ribs are generously marinated in a rich teriyaki sauce. This sweet and savory marinade not only infuses the meat with incredible flavor but also creates a breathtaking caramelization when grilled over direct heat. The result is a sensory masterpiece: a mouthwatering, caramelized crust that gives way to a tender, juicy, and perfectly fatty interior. Each bite delivers a delightful crunch, followed by a burst of savory beef and sweet teriyaki. So, if you’re ready to elevate your grilling game and impress your taste buds, it’s time to fire up that trusty Weber Kettle and embark on an unforgettable culinary adventure with these remarkable Korean style flanken ribs!
Why You Should Try These Weber Kettle Grilled Korean Style Ribs
If you’re looking for a simple yet profoundly satisfying grilling recipe, these Korean style flanken ribs are an absolute must-try. They combine incredible flavor with surprising ease, making them perfect for both seasoned grill masters and beginners alike. Here’s why this recipe will become a quick favorite:
- Unforgettable, Bold Grilled Beef Rib Flavor – The synergy of thinly sliced, fatty Korean style ribs, marinated in a sweet and savory teriyaki sauce, and then charred to perfection over hot charcoal is simply a revelation. The high heat of the Weber Kettle creates a fantastic Maillard reaction, developing deep, complex flavors and a beautiful caramelization on the marinade. The smoky essence from the charcoal penetrates every fiber of the meat, enhancing the already rich beef flavor with an irresistible char. This combination delivers a taste experience that is robust, juicy, slightly sweet, and utterly addictive.
- Incredibly Simple Ingredients – You might expect a dish this flavorful to require an extensive list of ingredients, but that’s far from the truth here. You only need three core components: the Korean style flanken ribs themselves, your favorite teriyaki marinade, and a sprinkle of fresh chopped green onions for garnish. This minimalist approach proves that extraordinary taste doesn’t have to be complicated, making it an ideal recipe for busy weeknights or impromptu gatherings.
- Effortless Preparation – Beyond the short ingredient list, the prep work for these ribs is astonishingly easy. It primarily involves placing the flanken ribs in a dish and drenching them in the teriyaki marinade. That’s it! The marinade does all the heavy lifting, infusing the meat with its deliciousness while you go about your day. This hands-off approach to marination means less time in the kitchen and more time anticipating the incredible meal ahead.
- Blazingly Fast Grilling Time – One of the biggest advantages of the flanken cut is its thinness. Unlike traditional, thicker ribs that require hours of slow cooking, these Korean style ribs cook in approximately 10 minutes on a hot grill. This makes them an excellent choice for a quick weeknight dinner, tailgating, or when you simply can’t wait to sink your teeth into perfectly grilled ribs. Speed and sensational flavor, all in one package!
Ingredients For Weber Kettle Grilled Korean Ribs
To create these tantalizing grilled Korean style ribs, you’ll need just a few key components. Quality ingredients ensure the best possible flavor and texture.
12 Korean style beef ribs, also called flanken ribs: Look for ribs that are uniformly thin, cut across the bone, and show good marbling. This ensures even cooking and maximum tenderness.
20 ounces roasted garlic teriyaki sauce: A good quality bottled teriyaki marinade is key. We recommend one with roasted garlic for an extra layer of savory depth, but any good teriyaki will do.
2 green onions, chopped: Fresh green onions add a vibrant, slightly pungent garnish that brightens the rich flavor of the ribs.
Directions For Weber Kettle Grilled Korean Style Ribs
Follow these simple steps to achieve perfectly caramelized and tender Korean style ribs on your Weber Kettle.
1. Marinate the Korean style ribs – Begin by preparing your ribs for their flavor bath. In a large glass dish or a sturdy resealable bag, carefully lay out the Korean style ribs. Ensure they are arranged in a single layer or stacked judiciously to allow for maximum contact with the marinade. Pour the entire 20 ounces of roasted garlic teriyaki sauce over the ribs, making sure every piece is completely covered and submerged. If using a dish, you might need to flip the ribs halfway through the marinating time to ensure even coating. Allow the ribs to marinate in the refrigerator for at least two hours to absorb the flavors. For the most intense and delicious results, we highly recommend marinating them overnight, or even up to 24 hours.
2. Set up your Weber Kettle for direct grilling – The secret to great grilled ribs is proper grill setup. Fill your charcoal chimney fire starter with a sufficient amount of charcoal briquets. Light the chimney, and once the briquets are fully ignited and glowing red with a light layer of ash, carefully empty them into the center of your Weber Kettle’s charcoal grate. Using long BBQ tongs, spread the hot coals evenly to form a neat, single layer pile. This creates a consistent direct heat zone crucial for quickly cooking and caramelizing these thin ribs. Ensure your top and bottom vents are open to allow for proper airflow and high heat. Place the main cooking grate back over the coals and let it preheat for 5-10 minutes.
3. Place the Korean style ribs on the grill grate – Once your grill is screaming hot, carefully remove the Korean style ribs from their marinade. Allow any excess marinade to drip off briefly – you want enough for caramelization, but not so much that it causes excessive flare-ups. Place the ribs directly over the hot charcoal coals. Grill them for approximately 10 minutes in total, but keep a close eye on them. The cooking time will vary based on the intensity of your heat and the thickness of the ribs. Due to the sugar content in the teriyaki marinade, these ribs can caramelize and char quickly. Flip and rotate the ribs frequently every 1-2 minutes to ensure even cooking and to achieve that beautiful, desired caramelized char without burning. Look for a deep golden-brown to slightly darkened crust with crispy edges.
4. Remove the Korean style ribs from the Weber Kettle – Once your ribs have achieved that perfect balance of tenderness and caramelized char, it’s time to take them off the heat. Use your tongs to transfer the hot, delicious Korean style ribs to a clean serving tray or platter. Generously sprinkle them with the freshly chopped green onions, which add a refreshing crunch and a pop of color. Serve immediately with your favorite sides, such as steamed rice, kimchi, or a simple cucumber salad, and watch them disappear!
Variations And Substitutions For Weber Kettle Grilled Korean Style Ribs
While the classic teriyaki flanken rib is phenomenal, there are many ways to customize this recipe to suit your taste or what you have on hand. Don’t be afraid to experiment!
- Experiment with different types of teriyaki sauce – For this Korean style rib recipe, we specifically used Kikkoman Roasted Garlic Teriyaki Marinade & Sauce, which provides a fantastic savory base. However, the world of teriyaki is vast! Many other excellent bottled teriyaki marinades will work just as wonderfully, such as Trader Joe’s Soyaki (known for its slightly sweeter profile) or Lawry’s Teriyaki With Pineapple Juice Marinade (which adds a bright, tropical note). If you’re feeling adventurous, consider making your own homemade teriyaki sauce by combining soy sauce, a touch of mirin, brown sugar, garlic, fresh ginger, and green onions. You can also add a splash of pineapple juice for a classic Hawaiian flavor profile, or a touch of sesame oil for an earthier aroma.
- Try pork or lamb instead of beef – The term “flanken” refers to a specific cutting style, cut across the bone or lengthwise, and it does not dictate the type of animal it comes from. While we used flanken beef short ribs for this recipe, you can absolutely explore other options. Many butchers can provide pork ribs or even lamb ribs cut flanken style. The cooking times might need slight adjustments as pork and lamb tend to be leaner, but the marinating and grilling principles remain largely the same. These alternative meats will offer a different, yet equally delicious, flavor experience.
- Add soaked wood chips or chunks for a smoky dimension – To introduce an additional layer of complexity and an authentic BBQ flavor, incorporate small chunks of soaked wood or wood chips into your charcoal pile. Woods like hickory, mesquite, or oak will impart a strong, traditional smoky flavor, perfect for beef. For a lighter, sweeter smoke that complements the teriyaki, consider fruit woods such as apple or cherry. Simply soak your wood chips in water for about 30 minutes before grilling, then place them directly on the hot coals. The smoldering wood will release aromatic smoke, infusing your already incredible Asian style ribs with an even richer, deeper flavor profile.
Tips And Tricks For Weber Kettle Grilled Korean Style Ribs
Achieving grilling perfection with Korean style ribs is all about attention to detail. These tips and tricks will help you master the art and ensure every rib is a succulent triumph.
- Marinate overnight or up to 24 hours for maximum flavor – While a two-hour marinade will yield tasty results, true flavor enthusiasts know that patience is a virtue. If you have the foresight and can wait a day to fire up your Weber Kettle and feast on these incredible Korean style ribs, marinate them overnight or for a full 24 hours. This extended soak allows the teriyaki marinade ample time to deeply penetrate the rib meat, infusing it with a more robust, complex, and utterly mouthwatering Asian punch. The longer the marinade works its magic, the more tender and flavorful your ribs will be.
- Constantly monitor the ribs while grilling to prevent burning – The delicious sugars in the teriyaki marinade are precisely what give these Korean style ribs their incredible caramelized sweet and fatty texture and flavor. However, these sugars also make the ribs highly susceptible to burning if left unattended. A burned rib will taste bitter and unpleasant, masking all the wonderful flavors. Therefore, it is crucial to watch the ribs carefully and continuously as they grill. Flip and rotate them frequently – every 1-2 minutes – to ensure even cooking and to achieve that perfect char without turning them into charcoal. Keep your tongs handy and stay near the grill!
- How to know when your Korean style ribs are perfectly done – This is a question I get asked all the time, and it’s particularly important for thin-cut Korean style ribs. Due to their thinness, checking them with a meat thermometer isn’t practical or reliable. As mentioned, they can also overcook very easily. The key is to learn the fine line between undercooked (chewy, raw-tasting) and burned (crispy, bitter). You’re aiming for the outside of the Korean style ribs to be beautifully charred and slightly crackly, indicating perfect caramelization, while the interior meat remains incredibly tender and juicy. Use your tongs to pick up a rib and gently test the meat for tenderness with your fingers (careful, it’s hot!). Even better, the most reliable method is to simply taste one! This hands-on approach will quickly teach you the ideal doneness. Trust me, you’ll get the hang of this because you’ll want to grill these Korean style ribs over and over again!
- Serving Suggestions: Completing the Feast – While these grilled Korean style ribs are fantastic on their own, pairing them with the right sides can transform your meal into a complete culinary experience. Traditionally, they are served with steamed white rice to soak up all the flavorful juices. For an authentic Korean BBQ vibe, add a variety of banchan (small side dishes) like kimchi, pickled radishes, or seasoned spinach. In Hawaii, they’re often accompanied by a scoop of mac salad and a refreshing fruit like pineapple. Other great options include a simple green salad with a sesame ginger dressing, quick-pickled cucumbers, or grilled vegetables like bell peppers and onions.
- Safety First: Handling Raw Meat – Always prioritize food safety when working with raw meat. Use separate cutting boards and utensils for raw ribs and cooked food to prevent cross-contamination. Wash your hands thoroughly with soap and warm water before and after handling the ribs. Ensure your marinade dish or bag is never reused for serving, or if you plan to baste with marinade, boil it vigorously for several minutes to kill any bacteria.
Weber Kettle Grilled Korean Style Ribs
Equipment
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1 Weber Kettle Grill
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1 Charcoal Chimney Fire Starter
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Charcoal briquets
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Wood chunks soaked
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1 BBQ Tongs
Ingredients
- 12 Korean style beef ribs, also called Flanken ribs
- 20 ounces teriyaki sauce, roasted garlic
- 2 green onions, chopped
Instructions
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Marinate the Korean style ribs – In a large glass dish or pan, lay the Korean style ribs in the dish and pour the roasted garlic teriyaki sauce over the ribs, ensuring they are completely covered and submerged. Allow the ribs to marinate for at least two hours and up to overnight.
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Set up your Weber Kettle for direct grilling – Fill your charcoal chimney fire starter with charcoal briquets, and when ready, empty the chimney in the center of the charcoal grate and, with tongs, spread them around to form a neat pile.
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Place the Korean style ribs on the grill grate – Take the Korean style ribs out of the marinade and let the excess marinade drip off. Place the ribs directly over the charcoal coals and grill for approximately 10 minutes, depending on the intensity of your heat. Flip and rotate the ribs until a nice, caramelized char is achieved.
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Remove the Korean style ribs from the Weber Kettle – Place the Korean style ribs on a serving tray, sprinkle with the chopped green onions, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.