Categories: Asian
Ingredients
- 2 1/2 lb. flanken-cut beef short ribs
- 1 cup cubed Asian pear (1 small or 1/2 large pear, peeled) or kiwi
- 1/2 cup coarsely chopped onion
- 3 garlic cloves
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 2 tbsp. honey
- 2 tbsp. toasted sesame oil
- 1/2 tsp black pepper
- Sliced green onion, sesame seeds, hot sticky rice, and/or prepared kimchi, for serving
Directions
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Put ribs in a Ziploc bag set in a shallow dish. Puree pear, onion, and garlic in a blender. Add brown sugar, soy sauce, honey, sesame oil, and pepper. Pulse to combine. Pour over ribs in bag, then seal and turn to coat. Chill 8 to 12 hours.
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Preheat an outdoor grill to medium-high heat and lightly oil grate.
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Arrange ribs directly over heat. Grill, covered, turning once, until meat is tender and edges are crusty, 10 to 12 minutes. Sprinkle with green onion and sesame seeds and serve with sticky rice and/or kimchi.