Korean BBQ Beef Ribs w/Radish & Cucumber Slaw

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Serving: Serves 4
Prep Time: 30 Minutes
Cooking Time: Marinate 1 hour, grill 17-24 minutes.

Big Y Dig In -The Big Y Magazine June/July 2018

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a medium saucepan over medium-high heat, combine brown sugar, soy sauce, 1 tablespoon vinegar, hot sauce, sesame oil, garlic, ginger and black pepper; bring to a boil, stirring constantly. Whisk cornstarch and water together until cornstarch dissolves; add to saucepan, reduce heat to low and cook, stirring often, for 4-6 minutes or until sauce thickens; remove from heat and let cool.

4. Place ribs in a shallow dish and pour half of the barbecue sauce over top; cover and let marinate in the refrigerator for a minimum of 1 hour; reserve other half of sauce. Wash hands after handling raw meat.

5. In a large bowl, combine cucumbers, radishes, red onion, sugar, salt and remaining vinegar; mix well. Cover and let marinate in the refrigerator for 1 hour. Remove from refrigerator and sprinkle cayenne pepper over top.

6. Coat grill grate with cooking spray and preheat to medium-high with lid closed. Remove ribs from marinade; discard used marinade. Place ribs on grill, close lid and reduce heat to medium. Grill for 15 to 20 minutes, turning ribs every 3-5 minutes so that every side gets slightly caramelized.

7. Reduce heat to medium, brush ribs with reserved sauce, cover and grill for 1 to 2 minutes. Flip ribs over, brush with more sauce and grill for 1 to 2 minutes or until desired doneness is reached. Remove from grill, cover with foil and let sit for 5 minutes before cutting up and serving on tortillas with cucumber slaw and arugula.

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Nutrition Facts

Nutrition Information Per Serving Calories: 646 (Calories from Fat: 225)
Total Fat: 25g (Saturated Fat: 10g)
Protein: 51g
Total Carbohydrates: 57g (Dietary Fiber: 2g
Sugars: 35g)
Cholesterol: 181mg
Sodium: 1