Guys, I literally could not wait to shove this in mouth while it was cooking! This happened by happy accident when I got home from the grocery store, expecting thin-sliced flanken short ribs, instead finding a huge slab of bone-in short ribs. I fretted for a moment and then went to work figuring out how I could still have the Korean short ribs I was craving. You have to be okay with getting a few bites of fat here or there: what makes short ribs so flavorful is the fat running through and around, which melts away when you braise them, but sticks around when you treat them this way. The sweet and spicy slaw is perfect with the caramelized short ribs, and the spice mix adds a nice amount of heat from the ginger and red pepper flakes. Use this basic recipe to prepare the typical Korean-style short ribs, which are also equally mouth-watering.
[tasty-recipe id=”33447″]
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