Korean meat markets usually offer two cuts of short ribs for barbecue: sliced through the bone into a thin strip, or butterflied, so the meat unrolls into a long strip with the bone at one end.
Fat means that the ribs have a good flavour so look for marbling throughout the meat and the ribs should be a pink-red colour. The key to good ribs is to marinate them well and cook them slowly ...
But when I eat meat, which isn’t often, I gravitate toward another type of barbecue: Korean ... with pork instead of beef and a bone-in galbi. Chuang informs me that the flanken-style ribs ...
Put the ribs in a big bowl and sprinkle over all the sugar; rub the sugar into the ribs to coat them well. Let that rest on your counter top, while you prepare the marinade. Peel and roughly chop ...
You need to take the pork out of the fridge about an hour before you cook it so factor that into your timetable, adding it to the 3 hours, give or take, that the pork will be in the oven.