Korean beef short ribs

By Chef Spencer Watts
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Gusto‚Äôs new show Watts on the Grill is setting you up for the best barbecues this summer. Each episode features unique tips and pro techniques for mastering the art of the grill.

To give us a sneak peak, Chef Spencer Watts dropped by the Your Morning kitchen to show off a recipe to step up your grilling game.



  • 1.4 kilograms Korean short ribs (flanken short ribs)
  • 1/4 cup (60 millilitres) peanut oil
  • Salt and pepper
  • Oil, for grill

For the marinade:

  • 1/3 cup (80 millilitres) soy sauce
  • 3 tablespoons (45 millilitres) brown sugar
  • 2 tablespoons (30 millilitres) rice vinegar
  • 2 green onion, minced
  • 2 teaspoons (10 millilitres) minced garlic
  • 2 teaspoons (10 millilitres) sesame oil
  • 2 teaspoons (10 millitres) grated fresh ginger
  • 1/2 teaspoon (2.5 millilitres) hot sauce
  • 1/2 teaspoon (2.5 millilitres) Chinese 5-spice
  • Salt and ground black pepper

To serve:

  • Cilantro


  1. In a bowl combine soy sauce, brown sugar, rice vinegar, green onion, garlic, sesame oil, ginger, hot sauce, Chinese 5-spice, salt, and ground black pepper.
  2. Add ribs and marinade to a resealable plastic bag.
  3. Turn to coat ribs evenly and then into the refrigerator overnight.
  4. Remove from refrigerator and place on baking sheet. Discard the marinade.
  5. Pat and dry the ribs and then coat with peanut oil, season with salt and ground black pepper.
  6. Prepare the barbecue for direct grilling. Preheat the grill to medium high heat. Brush grill with oil and add the ribs.
  7. Cook for a minute per side to get a char.
  8. Turn the heat down to medium to cook through.
  9. Remove from grill allow to rest ten minutes covered in foil.
  10. Remove ribs from foil and garnish with cilantro.

Note: Cooking times and temperatures will vary depending on the size and type of your barbecue.

Watch Your Morning Daily at 6am ET on CTV and CTV News Channel