Korean BBQ Short Ribs

Korean BBQ Short Ribs
24 servings


Ingredients Weights Measures
beef short ribs 12 lb. -
KRAFT Zesty Italian Dressing, divided 8.8 oz. 1 cup
carrots, cut into 2-inch pieces 4 lb. 24 each
arbol chiles, stemmed - 24 each
beef broth 3.6 lb. 1-3/4 qt.
BULL'S-EYE Original Barbecue Sauce 10 oz. 1 cup
oranges, zested and juiced - 4 each
honey 6 oz. 1/2 cup
all-purpose flour 2.2 oz. 1/2 cup
soy sauce 4 oz. 1/2 cup


SEAR ribs in half the dressing in a roasting pan on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan. Add remaining dressing and carrots to pan; saute until lightly browned. Remove carrots from pan.

RETURN ribs to pan; add chiles. Saute on medium heat 2 min. Whisk broth, barbecue sauce, orange juice, honey and flour until well blended; pour over ribs. Bring to boil; cover. Simmer on low heat 1-1/2 hours. Add carrots; cook 30 min. or until ribs are tender.

REMOVE ribs, carrots and chiles from sauce; discard chiles. Skim excess fat from sauce. Stir soy sauce and orange zest into sauce.

Kraft Kitchens Tips

Serving Suggestion
Serve over hot cooked rice.
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Nutritional Information

Nutrition Information

Total fat
 13 g
Saturated fat
 5 g
 55 mg
 920 mg
 24 g
Dietary fiber
 3 g
 18 g
 21 g
Vitamin A
 250 %DV
Vitamin C
 15 %DV
 6 %DV
 15 %DV