Cape Grim Korean Short Ribs with Veggie Skewers
Cape Grim Korean Short Ribs with Veggie Skewers
4
10 minutes
These Cape Grim Korean-style short ribs are marinated for 24 hours in a bold, flavor-packed blend of garlic, ginger, soy, and Asian pear – then grilled to perfection. Paired with smoky veggie skewers, it’s the ultimate backyard feast.
Ingredients
For the Marinade
- 4 cloves garlic, peeled
- 1-inch knob of fresh ginger, peeled
- 1 small Asian pear
- 2 green onions, roughly chopped
- ½ cup soy sauce
- 2 tablespoons sesame oil
- ¼ cup water
- 2 tablespoons brown sugar
For the Short Ribs
- 2–3 lbs Cape Grim Korean-Style Short Ribs
For the Veggie Skewers
- 1 zucchini, sliced into thick rounds
- 1 yellow squash, sliced into thick rounds
- 1 red onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 cup cherry tomatoes
- Olive oil, for brushing
- Salt and pepper, to taste
- Optional: metal or soaked wooden skewers
Directions
Make the Marinade
In a blender or food processor, combine garlic, ginger, Asian pear, and green onion. Add soy sauce, sesame oil, water, and brown sugar. Blend until smooth.
Marinate the Ribs
Place short ribs in a large bowl or zip-top bag. Pour marinade over the ribs, making sure all pieces are well coated. Cover and refrigerate for 24 hours, turning once or twice if possible.
Grill the Ribs
Preheat your grill to medium-high. Remove ribs from marinade and let excess drip off. Grill for 2 minutes per side, or until nicely caramelized and cooked through.
Prepare and Grill the Veggie Skewers
Thread the veggies onto skewers, alternating for color. Brush with olive oil and sprinkle with salt and pepper. Grill the skewers for 3–4 minutes per side, or until charred and tender.
Serve
Plate the sizzling Korean short ribs with the charred veggie skewers. Pair with classic Memorial Day sides like potato salad, coleslaw, or grilled corn.