These Sesame Miso Ribs marinate Korean style Flanken cut Beef Ribs with Miso, Sesame Oil, Lemon Juice and Rice Wine before they are grilled.
I really love the Korean-style ‘Flanken-cut’ beef-ribs, especially for grilling. Usually, they are cut quite thinly but here, I have used some that are a good inch or so thick. The ribs are first marinated using a little Miso. This is a popular Japanese grilling technique that works especially well for fish but is also terrific with beef or pork. In this case, I have also included a good shot of sesame oil in the blend for a bit of a Korean touch as well.
How to Make Sesame Miso Ribs
First, mix the miso and sesame oil together along with the sugar, lemon juice and rice wine (or Mirin instead of the wine, if you like).
Score the ribs by making shallow cuts down between the ribs to allow the marinade to penetrate. Slather the marinade liberally over the meat and allow everything to marinate for at least two hours (or overnight).
Finally, grill to your desired degree of ‘done-ness’ over a high flame and serve with sides of your choice.
Your Recipe Card for Sesame Miso Ribs:
Sesame Miso Ribs
- 2 lb. Flanken-Cut Beef Ribs;
- 2 tbsp. Miso;
- 2 tbsp. Sesame Oil;
- 1 tbsp. each Sugar, Lemon Juice and Rice Wine;
- Mix the miso and sesame oil together along with the sugar, lemon juice and rice wine
- Score the ribs by making shallow cuts down between the bones and then marinate them in the Sesame Miso blend overnight.
- Grill over a high flame to your desired degree of done-ness and serve hot.