Sunny’s Korean BBQ Short Ribs remind her of summers in South Carolina and winters in South Korea. What a way to travel on a plate!
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Sunny’s Korean BBQ Short Ribs with Quick-Pickled Radishes and Cucumbers
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 5 hr 20 min (includes sit time)
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Ribs:
4 pounds English-cut short ribs, bone-in, cut into 5- to 6-inch-long strips
Kosher salt and freshly ground black pepper

Sauce:
1/2 cup gochujang sauce
1/2 cup apple butter
1 sweet onion, grated
Freshly ground black pepper

Quick-Pickled Radishes and Cucumbers:
2 cups apple cider vinegar
1/2 cup granulated sugar
2 cloves garlic, grated on a rasp
1 teaspoon grated fresh ginger
Pinch red chile flakes
Kosher salt
2 English cucumbers, chopped
6 radishes, thinly sliced

Directions

For the ribs: Sprinkle the ribs all over with salt and pepper. Let sit at room temperature for 2 hours.

For the sauce: In a bowl, add the gochujang, apple butter, onion and plenty of black pepper. Stir and set aside.

Preheat the oven to 275 degrees F. Place the ribs snugly in a baking dish with the fat side facing up and brush with half the sauce.

Cover with aluminum foil very tightly; don’t be afraid to top the baking dish with another heavy dish to ensure the seal! Cook in the oven until the meat is falling off the bones, 2 1/2 hours. Remove from the oven, then flip and move the beef around a bit. Brush the sauce evenly over the top of each rib, pouring the remaining sauce in the baking dish. Place back in the oven, uncovered, and cook until the sauce is caramelized, 35 to 40 minutes more.

For the quick pickles: Meanwhile, in a medium pot on medium-high heat, add the vinegar, sugar, garlic, ginger, red chile flakes and a pinch of salt.
Bring to a simmer, then add the cucumbers and radishes, bringing them back to a simmer. Remove from the heat and refrigerate until ready to serve.

Serve the short ribs with the quick-pickled radishes and cucumbers.

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Sunny Anderson’s Korean BBQ Short Ribs with Pickled Radish & Cucumber | The Kitchen | Food Network

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