© John Kernick
Active Time
30 MIN
Total Time
1 HR 30 MIN
Serves : 6

Chef Stephanie Izard’s Korean beef kalbi ribs are a summer mainstay. They’re especially fantastic with the crisp, buttery charred corn here. Slideshow: More Ribs Recipes

How to Make It

Step 1    

In a food processor, puree the vinegar with the olive oil, sambal, fish sauce and garlic. Transfer 1/2 cup of the kalbi marinade to a bowl. On a large baking sheet, brush the ribs with the remaining marinade and let stand for 30 minutes to 1 hour.

Step 2    

Meanwhile, in the processor, pulse the butter until smooth. With the machine on, gradually add the reserved 1/2 cup of kalbi marinade. Scrape the kalbi butter into the bowl.

Step 3    

Light a grill. Brush the corn with kalbi butter and grill over moderately high heat, turning and brushing with more butter, until lightly charred, 5 to 7 minutes. Transfer to a large platter.

Step 4    

Season the ribs lightly 
with salt and grill over high heat, turning once, until nearly cooked through and lightly charred, 4 to 6 minutes. Transfer to the platter and serve 
with the okra relish.

Suggested Pairing

These charred ribs are best with a dark, malty brown ale.

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