Step by step

Method

4 steps

1. 1

   Use 2–2½ pounds flanken-cut (LA) short ribs or English-cut ribs cut into segments. Score the meat lightly in a crosshatch if the pieces are thick. Mince 6–8 garlic cloves — this is a garlic-forward glaze.

2. 2

   Whisk the marinade/glaze: ⅓ cup soy sauce, 3 tablespoons brown sugar or honey, 2 tablespoons sesame oil, 1 tablespoon rice vinegar or apple juice, the garlic, 1 teaspoon grated ginger, black pepper, and 2 tablespoons water. It should taste salty-sweet and garlicky.

3. 3

   Marinate the ribs at least 30 minutes (overnight is better). For weeknight: arrange on a foil-lined sheet, spoon marinade over, and roast at 400°F 25–35 minutes, flipping once, until the edges char and the meat pulls slightly from the bone. Broil 1–2 minutes at the end for sticky lacquer. Grill works too — medium heat, 3–5 minutes per side for thin flanken.

4. 4

   Rest 5 minutes. Sauce on the pan should be glossy and clingy. Serve with rice, lettuce wraps, and raw garlic or kimchi. You want sticky garlic-soy ribs with caramelized edges, not boiled gray meat.