Grilled Korean Short Ribs (Kalbi) with Paleo Marinade

Instructions

1. 1In a large bowl, whisk together the 1/2 cup coconut aminos, 1/4 cup apple juice, 2 tbsp sesame oil, 4 cloves minced garlic, 2 tbsp grated ginger, 2 chopped green onions, and 1 tsp ground black pepper until well combined.
2. 2Add the about 910 g beef short ribs to the bowl with the marinade. Use your hands to toss the ribs, ensuring each piece is fully coated in the marinade. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or preferably overnight.
3. 3Preheat your grill to medium-high heat. For gas grills, this is typically around 204.4-232.2°C (200-230°C). For charcoal grills, you want the coals to be mostly covered in gray ash.
4. 4Remove the marinated short ribs from the refrigerator. Place the ribs directly onto the preheated grill grates. Grill for 3-5 minutes per side, until the ribs are cooked through and have developed a slightly charred exterior. The internal temperature should reach 63°C for medium-rare.
5. 5Once cooked, remove the short ribs from the grill and place them on a clean plate. Let the ribs rest for 5 minutes before serving. This allows the juices to redistribute, making the meat more tender.
6. 6Serve the grilled Korean short ribs immediately.

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