Food Network's video: Sunny Anderson s Korean BBQ Short Ribs with Pickled Radish Cucumber The Kitchen Food Network

Sunny's Korean BBQ Short Ribs remind her of summers in South Carolina and winters in South Korea. What a way to travel on a plate! Watch , Saturdays at 11a|10c and ! Get the recipe ▶ https://foodtv.com/3TchAS9 Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Korean BBQ Short Ribs with Quick-Pickled Radishes and Cucumbers RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 5 hr 20 min (includes sit time) Active: 25 min Yield: 4 to 6 servings Ingredients Ribs: 4 pounds English-cut short ribs, bone-in, cut into 5- to 6-inch-long strips Kosher salt and freshly ground black pepper Sauce: 1/2 cup gochujang sauce 1/2 cup apple butter 1 sweet onion, grated Freshly ground black pepper Quick-Pickled Radishes and Cucumbers: 2 cups apple cider vinegar 1/2 cup granulated sugar 2 cloves garlic, grated on a rasp 1 teaspoon grated fresh ginger Pinch red chile flakes Kosher salt 2 English cucumbers, chopped 6 radishes, thinly sliced Directions For the ribs: Sprinkle the ribs all over with salt and pepper. Let sit at room temperature for 2 hours. For the sauce: In a bowl, add the gochujang, apple butter, onion and plenty of black pepper. Stir and set aside. Preheat the oven to 275 degrees F. Place the ribs snugly in a baking dish with the fat side facing up and brush with half the sauce. Cover with aluminum foil very tightly; don't be afraid to top the baking dish with another heavy dish to ensure the seal! Cook in the oven until the meat is falling off the bones, 2 1/2 hours. Remove from the oven, then flip and move the beef around a bit. Brush the sauce evenly over the top of each rib, pouring the remaining sauce in the baking dish. Place back in the oven, uncovered, and cook until the sauce is caramelized, 35 to 40 minutes more. For the quick pickles: Meanwhile, in a medium pot on medium-high heat, add the vinegar, sugar, garlic, ginger, red chile flakes and a pinch of salt. Bring to a simmer, then add the cucumbers and radishes, bringing them back to a simmer. Remove from the heat and refrigerate until ready to serve. Serve the short ribs with the quick-pickled radishes and cucumbers. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Sunny Anderson's Korean BBQ Short Ribs with Pickled Radish & Cucumber | The Kitchen | Food Network https://youtu.be/CVorqWGdG3I