Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, approx 20cm in length, lined on 1 side with 1cm thick rib bones. They are often slow-cooked, to break down the fibres until they become meltingly tender. They are a popular choice in the BBQ community where the rule is 'hot & fast' (as advised by Jim Moore, our favourite BBQ Chef on Social Media as 'Onlyslaggin').