These duck lettuce wraps have tender meat, flavorful spices, and a mouthwatering sauce. The duck can be prepared ahead of time, warmed up, and crisped before serving, making this meal perfect for large gatherings.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup soy sauce
- 1 cup white sugar
- 1 teaspoon ground black pepper
- 5 cloves garlic, chopped
- 3 green onions, chopped
- 2 tablespoons Asian (toasted) sesame oil
- 1 teaspoon sesame seeds
- 2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
Instructions
- Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
- Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.
Nutrition Facts
| Calories | 771 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 19 g |
| Sodium | 3660 mg |
| Sugars | 51 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
delicious
I could make it better than its was but it was hella good
This has become a family favorite. When I can’t find the ribs I use thin Milanese cut beef and it works too .
i topped them off with plum sauce
EXQUISITE! I have never made Flanken ribs before and found some on sale and was curious. I looked through at least 25 recipes but they all said marinate for 4-12 hours! No time to do that. I saw yours…easy and quick. I ended up marinating them for about 2 hours. Any more like the other recipes called for would have made the flavor too strong for me. If you don’t love the taste fat gives to meat this won’t be for you…but I LOVE it! I grilled it to a perfect medium rare on my tiny grill. It was like eating a tender ribeye steak. 🙂 It was amazing and I will make it again! Thanks for this great recipe. PS–I have never given feedback on any recipe, but yours deserves it!!!
LOVED THEM! BF always uses BBQ sauce and said these ribs didn’t need it. I added a large dollop of plum sauce to the marinade.
Loved this, used 3 tsp plum sauce w/soy sauce and only @ 3/4 cup sugar. OIL YOUR GRILL LIBERALLY! The sugar does a number at high heat on the grill. I keep one side hot, one cool. Sear hot side, cook covered on the cool side.
Wow! I marinate this for at least 24 hours to impart these wonderful flavors!
Really easy and really good. I did make some adjustments. I did not have sesame seeds so I did not use them. I added season salt, onion powder, black pepper, and red wine vinegar to the marinade. I also used the marinade once removing the ribs. I simmered it down with some chopped celery, bay leaves and minced onions and used it to drizzle on top of the finished grilled ribs. Once I drizzled the sauce, I put them in the oven covered on 350 to bake for 30 minutes and they came out very tender and full of flavor. This is a keeper. Yum.
I have used this recipe several times and have always had rave reviews. I do tweak the recipe a bit ~ I use maple syrup instead of sugar (in a pinch, you could also substitute pancake syrup). The secret weapon is toasting the sesame seeds and adding to the marinade while still smokin’ hot. Adds a nice flavour. I omitted green onions.
This was great, my family and I loved it! Will definately make again! I cant wait to try the marinade on some steaks next time.
This recipe is awesome! I reduced the refined (white) sugar with 1/2 dark brown though. It is the best and simplest recipe for anyone inside or out – grilling by charcoal or stove top. I let it marinate also for 24 hours and am still holding a bit of it in the fridge for a quick dinner during the week. I made it with bok choy and carrots – both grilled and served it with kim chee. The meal was perfect!
Seriously I don’t know how this recipe is getting good reviews. I followed directions to a “T” and the ribs were chewy, not tender at all and were kind of blah tasting. Will not even attempt this one again. Maybe the cut of meat is just not what i’m used to.
did this in the crockpot, it was awesome
I followed the recipe except I marinated them for 12 hours and I broiled the ribs…they were amazing!! I will definitely make these again!
Amazing! Had “regular” beef ribs, not the special cut. Didn’t have green onions or sesame seeds. I was skeptical about a recipe with 4 ingredients (soy, sugar, garlic, sesame oil) but these were delish! Hubby didn’t stop raving! We did the ribs in the crock pot but this would be great grilled. Also would be an excellent marinade for flank steak.
Really a great meal using short ribs that have been cut thin. The flavor is wonderful.
oh emmm geeee! I’ve never had korean ribs but if this is what they are like – yowza! these were fabulous! I had beef ribs that needed to be cooked, and I was driven by what is in the pantry since the stores are closed to day for a holiday. I followed the directions as written, and added a teaspoon of ground ginger and a few dashes of chinese five spice powder, then marinated for about 3 hours. The flavours stay with these even after cooking, a delightful sticky sweet/salty delicious-ness. Just be sure to monitor progress regularly on the grill, as they can flare up as the fat of the beef rib releases. Mine did suffer a char here and there, but still came out very tasty. Will be making again very soon. Thanks Doubledown for sharing. This recipe rocks!
These were awesome, but I have to say my addition made all the difference. I added a couple of scoops of plum sauce in my measuring cup and added the soy sauce over it to equal a cup. By doing this it made the marinade thicker and gave it just the right sweet and savory taste Korean ribs need. Sorry no exact measuring and I can’t remember if I added sugar too. I also emitted the sesame oil and seeds just out of preference. Black pepper, garlic, onions are a must and I marinaded it for 5 hours. Will use it over and over and over because to buy this at our local restaurant is way more expensive than doing it yourself! Enjoy 🙂
These we out of this world great!!! thank you so much for posting this recipe!! they were a huge hit, my husband wants this to be the only way I make ribs!! lol!! the only things i did different,i did not have the sesame seeds,( but i did have the oil..) and i was not able to marinate them for that long.. but, omg!!! fantastic!!!
Fantastic recipe! I had to cook them in the oven due to bad weather, but they were wonderful. Will make again.