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Korean BBQShort Ribs

Difficulty 2/5
Prep time 15 mins

Cook time 5 mins
Serves 2-4

Hardwood Hickory

These Korean barbecue short ribs offer a tasty marinade of garlic, ginger, honey, and vinegar. This dish is perfect off the Traeger and traditionally served with lettuce, rice, and red bean paste.


1 1/2 lbs Crosscut Beef Short Ribs

1/2 cup Soy sauce

1/2 cup Water

2 Tbsp White Vinegar or Rice Vinegar

2 Tbsp Brown Sugar

1 Tbsp Granulated Sugar or Honey

2 cloves Garlic, minced

1 Ripe Pear, peeled, cored, and coarsely chopped

1 inch Fresh ginger, peeled and sliced into coins

1 Scallion, trimmed and coarsely chopped

2 tsp Sesame Oil

1 tsp Traeger Beef Shake


For the Marinade: Combine the soy sauce, water, vinegar, brown sugar, granulated sugar, garlic, pear, ginger, scallion, Beef rub and sesame oil in a blender and pulse several times.

Lay the beef in a single layer in a baking dish. Pour the marinade over the beef, turning the beef over to coat both sides. Cover and refrigerate for several hours and up to overnight.

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Remove the beef from the marinade and discard the marinade.

Arrange the beef on the grill grate and grill, 2 to 3 minutes per side, or until the meat is cooked to your liking. Serve immediately. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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