Stovetop 3-Ingredient Asian Ribs
"There are two popular ways to cut short ribs – English style and flanken style. In western cuisine, we tend to use the most popular English-cut short ribs. The famous Korean short ribs, however, are flanken style of short ribs. It’s a thin cut, which is about 1/2-inch thick, goes across the bones so that each slice contains a few pieces of bone. The flanken style of short ribs is what you’ll be using in this recipe."
Serves4
Preparation Time20 min
Cooking Time5 min
Ingredients
- 1 pound flanken (cross-cut) ribs (about 4 pieces)
- 2 tablespoons oyster sauce (I use Lee Kum Kee)
- 2 tablespoons hoisin sauce (I use Lee Kum Kee)
- Chopped green onions or white sesame seeds for garnishing (optional)
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Rinse ribs in cold water and pat dry with a paper towel. Place in a large Ziploc bag or a large shallow container. Add oyster sauce and hoisin sauce. Seal and shake until the sauce is evenly spread on the ribs. Marinate for at least 15 minutes or overnight in the fridge.
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When ready to cook, bring the ribs to room temperature.
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Heat a griddle or a grill pan over high heat for about 2 minutes. Use tongs to lift up one short rib and gently shake off the marinade, then place it on the griddle. Repeat with the rest of the ribs. Let them cook for 1 minute, untouched. Flip and cook the other side for another minute until the internal temperature of the ribs reaches to 170°F.
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Use a scissor to cut the ribs in pieces if you’d like. Garnish with green onions or white sesame seeds. Serve over rice.