Bulgogi Veal Short Ribs


  1. Mix all ingredients except ribs in a bowl and reserve ¼ of the mixture for basting later
  2. Place ribs in bag with marinade and seal , if using ziplock style bag submerge then seal
  3. Cook in water bath at 165* for 12 hours, remove and store using safe food handling guidelines
  4. Ribs can stored for up to 4 days under proper refrigeration. To re heat use hi temp over or grill using basting liquid throughout    


  • 1 tsp garlic, minced
  • 1/2 tsp ginger, fresh minced
  • 1 tsp onion(s), green, thinly sliced, white part only
  • 1 tsp
  • 3/4 cup Asian Pride® Soy Sauce
  • 1 tbsp sugar
  • 6 Piancone Veal Ribs