Barbecued Korean Short Ribs


1 package Pomponio Ranch Korean Short Ribs

2 tablespoons olive oil

1 cup Korean barbecue sauce

4 green onions

2 tablespoons toasted sesame seeds

1 head bib lettuce, leaves removed from core, rinsed and patted dry

4 garlic cloves, sliced thin

Serve with soy sauce and Korean red pepper as condiment



1. Heat a large cast iron skillet over medium-high heat.

2. Add oil to the pan and grill the Pomponio Ranch Korean Short Ribs on one side for 4 minutes.

3. Place the onions in the pan.

4. Turn over the ribs and onions.

5. Brush with barbecue sauce.

6. Cook another 5 minutes.

7. Turn over and brush with barbecue sauce again and remove from the pan.

8. Remove the onions.


Place the ribs and onions on a platter. Garnish with sesame seeds. Serve with bib lettuce, sliced garlic, barbecue sauce, soy sauce, and Korean red pepper flakes. 

*The proper way to eat them is to cut them with scissors and place in the lettuce pockets with garlic and condiments. Eat with chopsticks or fingers.*