Ingredients
2 kg Korean short ribs
1 tsp SIDS CRAZY SALT
½ cup soy sauce
½ cup white sugar
2 tbsp bush honey
2 tbsp minced garlic
2 tbsp ground black pepper
3 tbsp water
1 tbsp toasted sesame oil
1½ tbsp dry red wine
Directions
Wash the ribs, removing any stray bits of bone and allow to drain for 30 minutes.
Whisk together the soy sauce, SIDS CRAZY SALT, sugar, honey, garlic, pepper, water, sesame oil and wine until the sugar has dissolved then pour the mixture into a large plastic zipper bag. Place the ribs into the marinade and refrigerate at least 24 hours. (give it a shake every so often)
The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.
Heat an outdoor grill for medium-high heat and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4-6 minutes per side.
