Korean Ribs Recipe

• ¾ cup soy sauce
• ¾ cup water
• 3 tablespoons white vinegar
• 2 tablespoons sesame oil
• ½ large onion, minced
• ¼ cup minced garlic
• ¼ cup dark brown sugar
• 2 tablespoons white sugar
• 1 tablespoon black pepper
• 3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3- to 1/2-inch-thick across bones)

Directions

1. Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper, whisking until sugars dissolve. Submerge ribs in the marinade. Cover the bowl and refrigerate 7 to 12 hours; the longer, the better.
2. Put in pressure cooker for twenty minutes.
3. Preheat your grill for medium-high heat.
4. Remove ribs from roaster or pressure cooker and drain marinade.
5. Grill until the meat is no longer pink, 5 to 7 minutes per side.