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Categories:Viewed: 16 - Published at: 5 years ago
Ingredients
- 2 pounds cross-cut, LA-style short ribs
- 1/2 cup soy sauce
- 1/4 cup water
- 2 cloves garlic
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon sesame oil
- 2 tablespoons sugar
- 1/2 small onion
- 1/2 small Asian pear
- 1/4 teaspoon pepper
- 1 to 2 tablespoons rice wine, for tang (optional)
Method
- Soak short ribs in cold water for 10 minutes (this will remove some of the blood from the meat, a common Korean technique).
- While the short ribs are soaking, make your marinade by combining all other ingredients in food processor and pureeing until slightly chunky.
- Rinse the ribs, especially the cut bones to get rid of any bone shards/fragments.
- Massage the marinade into the ribs.
- Cover and refrigerate for at least 12 hours (no more than 2 days). Flip ribs once to ensure marinade permeates both sides.
- Grill ribs on low to medium heat, flipping often to prevent sugars from burning.
- Ribs are done once the meat is a dark brown and some black edges have developed from the sugars caramelizing.
