2 pounds bone-in flanken style shorts ribs, cut 1/2-inch thick
1/2 cup gluten-free soy sauce
1/2 cup water
1/2 cup rice wine vinegar
1/2 cup brown sugar
2 tablespoons garlic, finely chopped
2 tablespoons gochugang
These short ribs are served best over a generous helping of fried rice. We prefer our Ginger & Leek Fried Rice…it’s flavors compliment these short ribs perfectly! You can find the recipe for our Ginger & Leek Fried Rice righthere on The Good Guide!
Combine short ribs in a bowl with all of the ingredients. Transfer to a ziplock bag and marinate in the refrigerator for 24 hours. Preheat oven to 375 degrees F. Place short ribs on aluminum foil lined baking tray. Bake for 35-40 minutes and serve.