Recipe courtesy of Tia Mowry
4 hr 30 min
30 min
4 to 5 servings
4 hr 30 min
30 min
4 to 5 servings


  • One 4-inch piece fresh ginger, cut into matchsticks
  • 4 green onions, chopped 
  • 2 cloves garlic, chopped 
  • 1 jalapeno, seeded and chopped 
  • 1 orange, zested and juiced, plus orange slices, for serving
  • One 10-ounce bottle teriyaki sauce 
  • 2 pounds Korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones) 
  • Toasted sesame seeds, for garnish
  • Kimchi, for serving 


Watch how to make this recipe.

In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.

Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.

Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.

Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.


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