Grilled Korean

In a measuring cup or bowl, whisk together the coconut aminos, crushed garlic, crushed ginger, and optional gochujang paste to create the marinade.

Place the short ribs in a large zip-top bag and pour the marinade over them.

Seal the bag, ensuring the ribs are fully coated, and refrigerate. For best results, marinate overnight, but at least for a few hours.

When ready to cook, remove the ribs from the marinade and place them in a single layer on a parchment-lined baking sheet. Reserve any leftover marinade for basting.

Lightly season both sides of the ribs with salt and freshly ground black pepper.

Place the seasoned ribs on a preheated grill over medium-high heat.

Grill for 20-30 minutes, flipping occasionally to get a good char without burning them. You can baste with the reserved marinade during the last few minutes of cooking.

Once cooked through and tender, remove the ribs from the grill and let them rest for a few minutes.

Slice the ribs between the bones and serve immediately, with kimchi on the side if desired.