Korean-Style Coca-Cola Short Ribs Recipe From ‘Bakers Royale’

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Naomi Robinson of Bakers Royale shares the secret to making perfectly tender, sweet-and-savory braised short ribs: Coca-Cola.

Coca-Cola gives these short ribs a burst of sweetness. Photo: Naomi Robinson

Korean-Style Short Ribs
Serves 6 to 8

You are going to love these short ribs with their Coke reduction marinade, which also doubles as a sauce when serving. Next to the boneless ribs — yep, boneless, because a plate of chewed bones … eww — are some onion rings dipped in a blend of panko breadcrumbs and Ritz crackers. You don’t want to skip the Ritz crackers, because they add a completely necessary salty and buttery flavor profile to the ensemble.

For the short ribs:
1 ½ cups Coke
3 tablespoons sugar
½ cup brown sugar, packed
½ cup soy sauce
1/3 cup mirin (sweet rice wine)
1 tablespoons minced garlic
1 tablespoons dark sesame oil
5-6 lbs. Korean-style short ribs or flanken
2 green onions, thinly sliced
¼ cup sesame seed, toasted and cooled

Place Coke and sugar in a small saucepan and bring to a boil. Continue to boil until the liquid is reduced by half, about 3-4 minutes.

Sprinkle brown sugar over beef, toss and rub into meat until evenly coated; set aside. Retain any excess brown sugar that falls off the beef.

In a bowl, place Coke reduction, brown sugar, soy sauce, mirin, garlic, and sesame oil and whisk to combine. Place beef in a sealable bag and add marinade. Press out excess air from bag, and seal. Marinate, chilled for at least 8 hours or overnight.

Heat grill to medium-high. Drain marinade off of meat. Grill ribs, turning once and cooking about 3-4 minutes on each side, or cook to preferred doneness. Remove from grill and garnish with sliced green onions and toasted sesame seeds.

Onion rings
Recipe adapted from Tyler Florence

Oil, for frying
2 large sweet onions, cut into ½-inch thick rings and papery skins removed
1 cup rice flour, plus more, for dredging
½ cup finely crushed Ritz Crackers
1 tablespoon baking powder
1 tablespoon soda
1 egg yolk
1 cup beer (or more; add until pancake batter consistency is achieved)
½ teaspoon salt, plus more for seasoning

Fill a large heavy-bottomed pan or fryer with oil and heat to 350°F.

Sift dry ingredients into a large mixing bowl and create a well in the center. In a bowl, whisk the egg yolk with a fork to break it up. Add this to the well in the middle of the flour and slowly whisk from the center, and as you whisk, slowly pour in the beer. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges — this will minimize any lumps that may occur. Continue whisking until all the dry ingredients are mixed and the batter is of a smooth consistency.

Take the onion rings and remove the thin membrane between the layers (this helps the batter stick better). In a large dish, add some rice flour, and season with salt and pepper to taste. Coat the rings in the flour, dip them in the batter, and fry the onion rings in batches; cook until golden brown. Drain on paper towels and season with salt.

More dishes to grill up:

Smoky lamb kebabs with cardamom rice

Grilled peaches for a kale and prosciutto salad sprinkled with feta

The best summer grilling recipes, from burgers to chicken and more

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