Barbecue Kalbi Short Ribs with Shishito Pepper Chutney
- 1 ½ cups high-quality bbq sauce
- 2⅓ cup apple cider vinegar, divided, plus additional for marinade, to taste
- ½ cup (lightly packed) coarsely chopped cilantro leaves and stems, plus additional, for serving
- ¼ cup (lightly packed) coarsely chopped dill, plus additional, for serving
- Pinch crushed red pepper flakes
- 8 kalbi beef short ribs, 2 ½ to 3 lb.
Shishito Pepper Chutney
- 2 Tbs. olive oil
- 8 oz. shishito peppers, stemmed and cut crosswise into ¾-inch pieces
- 1 large red onion, peeled and chopped
- ½ jalapeño, pepper, thinly sliced, plus additional, finely chopped, if desired
- Kosher salt and freshly ground black pepper
- ½ cup granulated sugar
- Vegetable oil, for oiling grill grates
In a large bowl, combine barbecue sauce, ⅓ cup apple cider vinegar, cilantro, and dill. Mix to combine, and taste. Season with red pepper flakes and more apple cider vinegar, if desired. Marinade should taste bright and spicy.
Place ribs in a large baking dish. Pour marinade on top and turn to coat all pieces. Cover and transfer to the refrigerator. Alternatively, marinate ribs in sauce in a large resealable plastic bag.
Let marinate at least 1 hour and up to 2 days in advance.
Meanwhile, make the chutney. In a large pot over medium-high heat, warm olive oil until shimmering. Add shishitos, onions, and jalapeño, season generously with salt, and cook, stirring occasionally, until onions begin to turn golden on the edges and peppers are softened, about 8-10 minutes. Add remaining 2 cups vinegar and sugar, bring to a boil, and reduce heat to maintain a brisk simmer. Cook, stirring occasionally, until chutney is reduced and jam-like, about 45 minutes. Season to taste with salt, and if desired, add additional minced jalapeño for more heat. Remove from heat and season to taste with additional salt. Let cool.