Grilled Maple-Glazed Kalbi Ribs

Ingredients

In this Quebecois adaptation of Kalbi, the traditional Korean marinade is enhanced with the addition of maple syrup, a staple ingredient in Quebec cuisine. The maple syrup adds a distinct sweetness and depth of flavor to the dish, complementing the savory elements of the marinade. The ribs are then grilled to perfection, creating a caramelized crust that adds a smoky touch to the meat. This fusion of Korean and Quebecois flavors creates a unique and mouthwatering dish that showcases the best of both cuisines. We alse have the original recipe for Kalbi, so you can check it out.

• 2 pounds (900g) beef short ribs 2 pounds (900g) beef short ribs
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 12g, 10g
• Protein: 38g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, maple syrup, minced garlic, grated ginger, vegetable oil, sesame oil, and black pepper.
2. 2.
   Place the beef short ribs in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the ribs from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the ribs for about 4-5 minutes per side, or until they reach your desired level of doneness.
6. 6.
   Remove the ribs from the grill and let them rest for a few minutes.
7. 7.
   Sprinkle the ribs with sliced green onions and toasted sesame seeds before serving.

Treat your ingredients with care...

• Maple syrup — Opt for pure maple syrup for the best flavor. Avoid using maple-flavored syrups or pancake syrups, as they may contain artificial additives.

Tips & Tricks

• For an extra burst of flavor, brush the ribs with the maple glaze during grilling.
• If you prefer a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the marinade.
• Serve the ribs with a side of coleslaw or grilled vegetables to balance the richness of the dish.
• If you don't have a grill, you can also cook the ribs in the oven at 350°F (175°C) for about 1 hour, or until tender.
• Make sure to let the ribs rest for a few minutes after grilling to allow the juices to redistribute and ensure maximum tenderness.

Serving advice

Serve the Grilled Maple-Glazed Kalbi Ribs hot off the grill, garnished with sliced green onions and toasted sesame seeds. Pair them with a side of coleslaw or grilled vegetables for a complete meal. These ribs are perfect for a backyard barbecue or a festive gathering with friends and family.

Presentation advice

Arrange the grilled ribs on a platter, drizzle them with any remaining maple glaze, and sprinkle with toasted sesame seeds and sliced green onions. Serve them alongside the chosen side dish and garnish with fresh herbs for an appetizing presentation.