Fody's Low FODMAP Korean Barbecue Short Ribs

Fody Korean Low FODMAP BBQ Sauce & Marinade works magic on flanken-style short ribs. These are short ribs that are cut across the bone and are typically used for Korean BBQ. They are thin, maybe ½-inch (12 mm) thick), which means they are quick to cook. The meat does improve with a long-ish marinating time. I suggest 2 hours minimum and even better overnight, so plan ahead. But that marinating time is hands off and actual broiling takes less than 10 minutes.

Note that I prefer the flavor of this low FODMAP recipe using mirin, which is Japanese rice wine. It has not been lab tested for FODMAPs, but white wine - dry, sparkling and sweet - have been tested and are low FODMAP in amounts of 150 ml.

• 1, 8.5 ounce (241 g) bottle Fody Korean BBQ Sauce & Marinade
• 3 tablespoons firmly packed light brown sugar
• 2 tablespoons white wine, or rice wine (mirin)
• 3 tablespoons sliced scallion greens, divided
• 2 pounds (910 g) flanken-style short ribs, about ½-inch (12 mm) thick

Whisk together the Fody Korean Low FODMAP BBQ Sauce & Marinade with the brown sugar, wine and half of the scallions in a nonreactive bowl. Add meat to marinade and turn meat over and over to coat thoroughly. Cover bowl with plastic wrap and refrigerate for 2 hours or overnight.

Preheat broiler to high with oven rack about 4-inches (10 cm) below heat source. Place a flat rack on a rimmed roasting pan. Remove short ribs from marinade, allowing excess to drip back into the bowl, and arrange ribs on rack spaced out so that they are not touching (you might have to do 2 batches).

Broil for 3 minutes, flip short ribs over, and broil for another 3 to 4 minutes or until cooked through and a few char marks show here and there.

Meanwhile, pour leftover marinade into a small saucepan and bring to a boil. Simmer for a few minutes until thick and syrupy, whisking often. Brush short ribs with this concentrated sauce, sprinkle with remaining scallion greens and serve immediately.