I love this staple in Korean fine dining, and I often find myself dreaming about these ribs...ok fine, not every night. This dish is so simple to make at home, so I had to put my own spin on it and take it down the fusion route. 


Beef short ribs
1 Cup homemade or store bought tamarind sauce
2-3 Tbsp chilli garlic sauce 
1 Tbsp honey
3 Dashes worcestershire 
3 Dashes soy sauce 


In a bowl, stir together the tamarind sauce, garlic chili, soy sauce, honey and worcestershire

Place the ribs in a large plastic zipper bag. Pour the marinade over the ribs, squeeze out all the air, and refrigerate the bag for minimum 1 hour but preferably overnight.

Preheat your BBQ or stove top grill for medium-high heat, and lightly oil. 

Remove the ribs from the bag, shake off the excess marinade, and keep the marinade leftover on the side for basting. Grill the ribs on the preheated grill until the meat is still pink but not bloody nearest the bone, 3-5 minutes each side (depending on the thickness of the ribs). Make sure to keep basting the ribs to give it that extra flavour. 

Take them off the grill, cut into bite size pieces, and enjoy!