Kalbi is a thin cut short rib. This cut of meat is beyond tender and flavorful, and its perfect for a variety of flavors and marinades. This cut is most often used in Korean BBQ, but being the Texas girl that I am, I made them in a traditional BBQ fashion.
Aside from loving me, I truly think James married me for the food. I think it is possible the love stemmed from several food coma’s that came as a result of meals we shared. He has been my culinary guinea pig for the better part of a decade now, and I am so grateful he is so open to trying new things.
Our local butcher had these kalbi cuts, and when they told me they were thin cut short ribs, I was convinced! To get truly delicious short ribs, you have to slow cook them in lots of yummy sauce and seasoning, and it can take a long time! They are a great winter crockpot dish, but before I break that baby out, I wanted to try these.
- 1 1/2 lbs Kalbi or thin cut short ribs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp ancho chili powder
- 1/2 tsp cayenne
- 1/4 tsp smoked paprika
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp onion powder
In Texas, we believe in the dry rub. So mix your spices together and rub them all over your ribs.
Let them sit in the fridge for about an hour before you cook them to absorb the flavor a bit.
Cook them on medium-high on your grill or inside on a grill pan for about 5-7min total. You want to get a good sear on each side, but not over cook them. These are very thin cuts so they don’t require too long on the grill.
As you flip them, rub some of your favorite bbq sauce on them.
Remove from the grill, and serve with bbq sauce and any side you like! We did it with some baked beans and potato salad just like you might get at a bbq joint in Texas. I may have been feeling a little nostalgic and home sick with the cooler weather rolling in…
Enjoy these any way you like, but just for the fun of it, maybe play a little George Strait in the background.
Y’all come back now!