We've given Korean short ribs a Canadian touch by marinating them in a sweet, tangy blend of balsamic vinegar, maple syrup and Dijon. Korean-style ribs are sliced super thin, so they soak up the flavours and cook in minutes.
- Prep time 15 minutes
- Total time 8 hours & 15 minutes
Ingredients
Maple Mustard Marinade:
Ribs:
Method
Maple Mustard Marinade: In bowl, whisk together oil, vinegar, maple syrup, soy sauce, mustard, garlic, thyme and pepper.
Ribs: Arrange ribs in single layer in large baking dish. Reserving 1/4 cup, pour marinade over ribs, turning to coat. Cover and refrigerate ribs for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.) Cover and refrigerate reserved marinade until needed.
Remove ribs from marinade; discard excess marinade. Sprinkle ribs with salt. Place on greased grill over medium-high heat; close lid and grill, turning once, until browned, about 5 minutes. Brush with some of the reserved marinade; cook, turning and brushing with remaining marinade halfway through, for 1 minute. Cut ribs into 1- or 2-rib portions. Sprinkle with thyme.
Makes 8 to 10 servings.
Nutritional facts per each of 10 servings: about
- Sodium 339 mg
- Sugars 5 g
- Protein 10 g
- Calories 276.0
- Total fat 23 g
- Potassium 125 mg
- Cholesterol 33 mg
- Saturated fat 7 g
- Total carbohydrate 7 g
%RDI
- Iron 9.0
- Folate 1.0
- Calcium 2.0
- Vitamin C 2.0
