top of page

Maui-Style Blood Orange Kalbi Short Ribs


We added a delicious citrus punch and biting into these citrusy, gingery, and soy-infused beef ribs will be like a vacation for your mouth. Everybody appreciates great tasting meat and this Canadian beef is very flavourful.

Maui-style ribs are such an easy cut of beef and perfect for quick grilling on the BBQ. We really enjoy meals that we can marinate the night before, use one pan/bowl, and are good to grill the next day, making entertaining is a breeze. Another great option is that you can make half the recipe and freeze the remainder for your next patio party!

Servings 4-6

Prep time: 1 hour Cook time: 20 mins


● 4 lbs (1.8 kg) Beef Grilling Short Ribs (thin-cut Maui/Korean/Miami-style about 1⁄4 inch thick)

● 1 cups low-sodium soy sauce

● 1⁄2 cup blood orange juice

● 1⁄2 cup rice vinegar or rice wine

● 1 tbsp sesame oil

● 1 1⁄2 tbsp. fish sauce

● 1 cup brown sugar

● 1 4inch piece fresh ginger grated

● 5 garlic cloves minced

● Toasted sesame seeds

● 2 green onions thinly sliced

● 4-5 radishes sliced

● 2 bunches of Yu Choy


1. Sprinkle brown sugar over beef ribs and evenly coat each rib.

2. In a large bowl, whisk together soy sauce, orange juice, rice vinegar, sesame oil, fish sauce, ginger, garlic. Transfer the beef to large bowl or freezer bag and add the marinade. Coat all ribs evenly and refrigerate for at least 4 hours or overnight.

3. Heat gas grill to medium-hot and grill short ribs. Turn once after 3-4 minutes.

4. Bring reserved marinade to boil in medium saucepan over high heat. Reduce heat to medium; boil for 15 to 20 minutes or until reduced to about 1 cup (250 mL).

5. Remove ribs from the grill. Garnish with thinly sliced green onion, radishes, and sesame seeds.

6. Serve with charred Yu Choy and steamed rice.

Enjoy, they are fabulous!

Canadian Beef short ribs from Alberta producer in Pitcher Butt, sourced by North Range Craft Butchers.

Pro tips:

● Beef Grilling Short Ribs are also known as “flanken” which means the strip of beef cut across the bone from the chuck end of the short ribs. They’re also often referred to as Maui, Korean or Miami-style ribs.

● If ribs are burning, lower heat to medium and cook for a minute longer. Don’t overcook, they are thin so cook fast and can still be pink inside.

● Lightly spray yu choy or any other green vegetable prior to grilling, grill for 1-2 mins and then turn over.

● Bring the remaining marinade to a boil to create a yummy sauce to pour over the ribs or rice.

bottom of page