Ingredients
- 2 ½ pounds beef short ribs, cut flanken-style
- ½ large Asian pear, cored and cubed
- 1 white onion
- 1 kiwi, peeled and diced
- 5 cloves garlic
- 1 cup soy sauce
- 1 cup brown sugar
- ¼ cup honey
- ¼ cup sesame oil
- ¼ teaspoon ground black pepper
Why This Dish Is So Satisfying
Cooking Advice
- Grill the ribs over medium-high heat to get a nice char without drying them out.
- Use a meat thermometer to ensure the ribs are cooked to your preferred level of doneness.
Directions
Soak the ribs in a big bowl of water for about an hour. Once they’ve soaked, drain them and put them back in the bowl. Next, blend the Asian pear, onion, kiwi, and garlic until smooth. Pour that mixture into a bowl, then stir in the soy sauce, brown sugar, honey, sesame seeds, oil, and a bit of black pepper. Pour this marinade over the ribs, cover the bowl with plastic wrap, and pop it in the fridge. Let the ribs soak up all those flavors for at least 8 hours, or even overnight, turning them once halfway through. When you’re ready to cook, strain out the marinade and discard it. Heat up your grill to medium and give the grates a quick brush with oil so nothing sticks. Grill the ribs for about 8 minutes on each side, until they’re crispy on the outside and cooked through.
