This Filipino BBQ Short Rib recipe made with flanken-cut short ribs (like the kind you find at Korean BBQ called galbi) is so tender, so lip-smacking, and the best recipe made with Filipino BBQ marinade. Wow! It’s so easy to prepare, and cooks on the grill or skillet in ten minutes into this mouth-watering and very tender meat, a little caramelized, with the signature flavor of Filipino BBQ. Making short rib with Filipino flavors is the way to go for dinner, gatherings, parties, and will please everyone’s palates at the table.
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Usually, Filipino BBQ (inihaw) is made with chicken, pork, or seafood and skewered. It’s been a popular street food and part of my life since I can remember. You can find it at every gathering of all kinds.
It is my favorite thing and one of the most popular Filipino foods because everyone loves it, no matter where you are from.
The flavor of the Filipino-style marinade is savory, garlic, and sweet. Very balanced with the acidity of vinegar, salt of soy sauce, aromatics, sugar, and the fat from the meat.
This leads me to today’s recipe…and I must say…it goes beyond expectations. The flavor just slaps. The meat is mouth-wateringly tender and perfect in each bite. The process, simple.
Let’s go!
What is Filipino BBQ Short Rib?
Filipino BBQ Short Rib is my twist on Korean BBQ, using Filipino BBQ marinade sauce as the flavor base as opposed to Korean BBQ sauce that incorporates some distinct differences in ingredients.
Filipino BBQ short rib is easy to make; anyone can make this! There is NO skewering needed! Just marinate overnight and cook. Flanken cut short ribs cook in about 3-4 minutes each side, and it’s done!
I eat Korean BBQ a lot…and the short rib style is truly the best. In Los Angeles, it’s called Galbi, Korean Short Rib Cut, Flanken-Cut, or LA Short Rib Cut.
This style is said to have originated in Los Angeles and that’s cool with me! I just love this cut of meat (and everyone else does too).
When you mention this to the butcher, you’ll get the short rib, cut thinly, and usually has some sections of bone on the side of the cut. It’s ideal for putting on the grill and getting amazing food made, in minutes!
This created the best foundation for marinating, soaking in flavors, then grilling or putting on a skillet…the meat melts and just becomes this irresistible flavor-burst with literally, a tender texture that makes your eyes close.
Filipino BBQ Short Rib is:
Easy to make – No skewers needed. No cutting. You can grill these or just cook them on the stovetop in a skillet and they are done in ten minutes.
Glossy, caramelized finish – Filipino short rib BBQ is known for its shiny glaze with lightly charred edges, thanks to the natural sugars in the marinade caramelizing over heat.
Built on classic Filipino pantry staples – Uses familiar ingredients like soy sauce, brown sugar, and garlic that create its signature comforting, umami-rich taste.
Ultra-tender and juicy – Pineapple juice naturally tenderizes the meat, resulting in short ribs that are melt-in-your-mouth soft and incredibly flavorful. No need for soda (7-Up or Cola) like some other Filipino BBQ recipes have.
Savory, sweet, and tangy flavor profile – A perfectly balanced combination that hits all the right notes, making it especially kid-friendly and crowd-pleasing.
Filipino short ribs with Filipino meat marinade are going to impress your guests, without them realizing how simple the process is. The results are restaurant-worthy, five star!
Ingredients
This recipe is perfectly portioned for 1.25–1.5 pounds of meat.
- 1.25 – 1.5 lbs flanken-cut short ribs
- 3 cups Filipino BBQ marinade recipe — prepared exactly as written, as this is the ideal amount to fully coat and flavor 1.25–1.5 lbs of meat.
Serve with:
- rice
- dipping sauces
- Filipino vinegar dip sawsawan
- chili sauce like sweet chili sauce or go spicy with sambal
Equipment
This recipe yields about 3–4 servings, making it a satisfying dinner for 3–4 people.
- Large glass bowl with lid – for mixing the Filipino BBQ marinade and marinating the meat
- Baking sheet – lined with paper towels to lay out the marinated meat and gently pat off excess marinade
- Paper towels – for blotting moisture to help the meat sear properly
- Long metal tongs – for safely handling and flipping the meat while cooking
- Grill or skillet (carbon steel or cast iron preferred) – for high-heat cooking and caramelization
- Serving platter – for resting and serving the cooked meat
Instructions
- Add the flanken-cut short ribs to a large glass bowl or container with the Filipino BBQ marinade. Make sure all pieces are fully submerged, turning the meat once during marinating if needed for even coverage.
- Marinate overnight, or for at least 8–10 hours for best flavor and tenderizing.
- Line a baking sheet with several layers of paper towels. Remove the meat from the marinade, place it on the towels, and gently pat off excess moisture. This helps achieve better searing and caramelization.
- Heat a skillet (carbon steel or cast iron works best) or preheat your grill to medium-high heat.
- Place the short ribs on the hot surface and cook for 3–4 minutes per side. Once the meat looks deeply seared with glossy, lightly charred edges—and you can smell that irresistible caramelized aroma—flip to cook the other side.
- After both sides are seared, baste with marinade, flip once more, and cook for about 30 seconds to set the sauce. Remove from heat.
- Transfer to a serving platter and serve hot.
Best Tips for Filipino BBQ Short Ribs
- Pat the meat to remove excess marinade sauce before cooking. Removing excess marinade helps the short ribs sear properly and develop that signature glossy, caramelized crust instead of steaming in the pan.
- Use high heat, but don’t rush the flip. Let each side cook undisturbed so the sugars in the marinade can caramelize and lightly char. This is where the Filipino flavor and authentic Filipino BBQ style shows.
- Marinate long enough. Overnight is ideal, but aim for at least 8–10 hours so the pineapple juice fully tenderizes the meat without breaking it down too much.
- Do not overmarinate. That leads to too soft or even mushy meat. For this recipe, overnight is perfect.
- Don’t over-baste. A quick baste at the end is all you need. Too much marinade early on can cause burning from the sugar content.
Add-Ins & Variations
- Spicy Filipino BBQ Short Rib: Garnish or baste with chili garlic sauce, sambal, or chopped Thai chilies for heat.
- Honey swap: Replace part of the brown sugar with honey for a slightly floral sweetness and extra shine.
- No pineapple juice: You can use fresh, grated pear or apple for natural tenderizing and sweetness.
- Make as an Ingredient: Use Filipino short rib BBQ as a topping or filling for other recipes. Just use scissors to cut the cooked meat and use as an Asian tacos filling, stuff in fresh beef spring rolls, make as a salad topping, or put the meat in some soft buns and have a Filipino-style sandwich!
How to Serve Filipino BBQ Short Ribs
Serve these short ribs hot and fresh off the grill or skillet with plenty of steamed white rice for true Filipino style.
Add a Filipino vinegar dipping sauce (sawsawan) on the side to cut through the richness, plus a simple Filipino cucumber or tomato salad for balance. This is the best, traditional, and very authentic way to create a beautiful Filipino meal.
These Filipino BBQ Short Rib are perfect for family-style dinners, backyard grilling, or easy entertaining that feels special and elevated, without the stress.
Make it a bigger table and party by adding sides like Asian Miso Caesar salad, Filipino Macaroni Salad, Filipino Pancit Bihon, and a bowl of Mango Bango to serve for dessert. This combo would be amazing for your next gathering.
FAQs
Can I make these ahead of time?
Yes. You can marinate the ribs up to 15 hours in advance. Cook just before serving for best texture and caramelization.
Do I need a grill to make Filipino BBQ short ribs?
Not at all. A cast iron or carbon steel skillet works perfectly and delivers amazing char and flavor.
Why pineapple juice? Can I use something else?
Pineapple juice is a meat tenderizer and all natural. It adds sweetness and the classic caramelization representative of Filipino BBQ. You can use kiwi (but deduct two hours from the marination time because kiwi is an ultra-tenderizer) or you can try apple juice. I do not suggest soda because it is not natural. The pineapple juice is truly a key ingredient to make the Filipino short ribs come out tender in each bite.
Why flanken-cut short ribs?
Flanken-cut ribs are thin, cook quickly, and absorb marinade exceptionally well, making them ideal for Filipino BBQ.
Can I freeze the marinated meat?
Yes. Freeze the ribs directly in the marinade for up to 2 months. Thaw overnight in the refrigerator before cooking.
Filipino BBQ Short Rib (Flanken Cut)
Equipment
- Large glass bowl with lid
- baking sheet
- paper towels
- Grill or skillet (carbon steel or cast iron preferred)
- Serving Platter
Ingredients
- 1.25 – 1.5 lbs flanken-cut short ribs
- 3 cups Filipino BBQ marinade recipe this is the ideal amount to fully coat and flavor 1.25–1.5 lbs of meat
Instructions
- Add the flanken-cut short ribs to a large glass bowl or container with the Filipino BBQ marinade. Make sure all pieces are fully submerged, turning the meat once during marinating if needed for even coverage.Marinate overnight, or for at least 8–10 hours for best flavor and tenderizing.1.25 – 1.5 lbs flanken-cut short ribs, 3 cups Filipino BBQ marinade recipe
- Line a baking sheet with several layers of paper towels. Remove the meat from the marinade, place it on the towels, and gently pat off excess moisture. This helps achieve better searing and caramelization.
- Heat a skillet (carbon steel or cast iron works best) or preheat your grill to medium-high heat.
- Place the short ribs on the hot surface and cook for 3–4 minutes per side. Once the meat looks deeply seared with glossy, lightly charred edges—and you can smell that irresistible caramelized aroma—flip to cook the other side.After both sides are seared, baste with marinade, flip once more, and cook for about 30 seconds to set the sauce. Remove from heat.
- Transfer to a serving platter and serve hot.
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