Kabab-y Short Ribs

Some days I want all the kababs and not all the work that goes into making/forming them.

Whenever I buy korean styled short-ribs I tend to make just make galbi and be done with it. But this time around I wanted to see how it would turn out if I used seekh kabab seasonings with it. AND LET ME TELL YOU I WASN’T DESAPPOINTED. This particular dish comes together pretty quickly – just gotta time it right.

Ingredients

• 2 lb flanken/Korean-styled short-ribs
• 2 tablespoon neutral oil
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon amchur (dried green mango powder)
• 1 tablespoon corn starch
• 1/3 cup chopped cilantro (for garnish)

Directions

1. In a large bowl, pat dry short ribs, add in all the spices, corn starch and oil, and marinate for at least 2 hours or up 12 hours.
2. In a grill or a cast iron pan, grill/fry the short ribs and serve with steamed rice and yoghurt-based sauce.