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 

Stephanie Izard
June 2015

Gallery

Credit: © John Kernick

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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