Sesame Miso Ribs

Sesame Miso Ribs

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.

The Basic Method

A Miso-Sesame blend for marinating ribs
A Miso-Sesame blend for marinating 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).

Flanken-cut Beef Ribs marinating
Flanken-cut Beef Ribs marinating

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).

Grilling Sesame Miso Ribs
Grilling Sesame Miso Ribs

Finally, grill to your desired degree of ‘done-ness’ over a high flame and serve with sides of your choice.

Your Recipe Card:

Sesame Miso Ribs

These Sesame Miso Ribs marinate Korean style Flanken cut Beef Ribs with Miso, Sesame Oil, Lemon Juice and Rice Wine before they are grilled.
Course: Main Dish
Cuisine: Japanese, Korean
Keyword: Beef Ribs, Lemon Juice, Miso, Rice Wine, Sesame Oil
Author: John Thompson

Ingredients

  • 2 lb. Flanken-Cut Beef Ribs;
  • 2 tbsp. Miso;
  • 2 tbsp. Sesame Oil;
  • 1 tbsp. each Sugar, Lemon Juice and Rice Wine;

Instructions

  • 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.

Comments, questions or suggestions most welcome!