Korean BBQ Beef Short Ribs and Potato Salad


Sweet and spicy bbq beef short ribs with Asian flare that is simple to make.


Prep Time: 20 Minutes           Marinate Time: Overnight to 18 hours

Cook time: 4 hours at 300°f (until ribs are tender)            Yield: 9 -12 ribs


  • 4 lbs. beef short ribs or Korean style cut beef short ribs


  • ½ Mango cubed
  • 1 cup brown sugar
  • ¾ cup soy sauce
  • ½ cup orange juice
  • ¼ cup rice wine vinegar
  • 1 tbsp. orange marmalade
  • 3 garlic cloves roughly chopped
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. toasted sesame seeds
  • ½ tsp. black pepper
  • ½ tbsp. chili garlic sauce


Heat your smoker or grill to 300°f

Combine all of the ingredients in a non reactive safe bowl and stir to incorporate. Pour the marinade over beef short ribs, cover and let sit overnight in the refrigerator for at least 18 hours. When ready to grill, remove ribs from the marinade and let sit out on a sheet pan at room temperature for at least 30 minutes before you place on the grill.  The last 15 minutes of cooking apply the bbq sauce.


Korean BBQ Sauce

This is a sweet and spicy Asian inspired bbq sauce that can be used on grilled meats, sandwiches and pizzas.

Prep Time: 20 minutes           Cook time: 30 minutes                        Yield: 2 cups

  • ½ cup ketchup
  • 1 cup brown sugar
  • ½ cup soy sauce
  • 1 cup ginger beer or substitute ginger ale
  • ½ mango cubed
  • ¼ cup rice wine vinegar
  • 2 garlic cloves roughly chopped
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. toasted sesame seed
  • 1 tbsp. chili garlic sauce
  • ½ tsp. black pepper
  • 1 tbsp. orange marmalade
  • 1 tbsp. corn starch add a little warm water to make a slurry


In a medium sauce pan cook over low heat for 30 minutes, stir often to prevent burn and splashing. Using on emersion blender puree until smooth and fully incorporated. Stir in the corn starch slurry to the sauce to thicken and set aside to cool.

If using a regular blender wait for sauce mixture to fully cool before blending.


Korean Potato Salad

A perfect potato salad alternative you can serve during your next cookout.

Prep Time: 25 minutes          Cook time: 30 minutes            Yield: 7-8 servings

  • 3lbs russet potatoes skinned and halved
  • 1 large carrot peeled and roughed diced
  • 1 apple small diced
  • 1 cucumber seeded and small diced
  • 2 hard boiled eggs white small diced, yellow yolk removed set aside
  • 4 green onion stalks sliced on bias
  • 1 ¼ cup mayo
  • 1 tbsp + 2 tsps. Prepared horseradish
  • Salt and pepper to taste


In a medium stock pot boil the russet potatoes and carrots until tender, drain and mash. Place in the refrigerator to cool. Once cooled, add the mayo, horseradish and gently fold in the green onions, small diced apple, cucumber and cooked egg white.

Season with salt and pepper to taste.

To finish the dish when plated, use a fine mesh cheese grater or hand held grater and grate the cooked egg yolk over each plated dish. Drizzle with Sriracha sauce and serve.