Grilled Adobo Kalbi Ribs (Inihaw Na Tadyang)

Prep 20 min
Total 1 hour 40 min
Plus overnight marinating time
Serves 4

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1/2 cup
sherry vinegar
1/2 cup
low-sodium soy sauce
1/4 cup
packed brown sugar
2 tbsp
minced garlic, (about 10 cloves)
1 kg
korean-style or Miami beef ribs, about 1/4-in. thick
green onion, thinly sliced


1. Whisk vinegar with soy, sugar and garlic in a medium bowl until sugar is dissolved. Reserve and refrigerate 3 tbsp marinade in a small bowl and pour remaining marinade into a large resealable freezer bag. Add bay leaf to bag.

2. Rinse ribs a few times with cold water, then pat dry with paper towels. Add ribs to marinade and push meat down, then squeeze out as much air as possible from bag. Seal and massage bag to coat meat with marinade. Refrigerate overnight. Let stand at room temperature 1 hour before grilling.

3. Preheat barbecue to medium-high. Oil grill. Cook ribs, lid closed, 2 to 3 min per side. Brush with reserved 3 tbsp marinade, then transfer to a platter. Snip between bones with kitchen shears, sprinkle with green onion and serve.


Calories 395, Protein 32 g, Carbohydrates 4 g, Fat 28 g, Sodium 301 mg. Excellent source of Vitamin B12

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