- 2-3 lbs short ribs
- 1/2 cup medium or light soy sauce
- ginger (2 inch piece)
- 4 garlic cloves
- 2 green onions thinly sliced
- 2 tablespoon roasted sesame oil
- 1/4 cup mirin or cooking rice wine
- 1/4 cup sugar
- 2 tablespoon honey
- 2 tablespoon toasted sesame seeds
- 1 medium Korean pear peeled and cubed
In a food processor, blend the pear, ginger, garlic and mirin/cooking rice wine. Remove and add soy sauce, sesame seeds, green onion, sesame oil, honey, and sugar. Mix well.
Trim any excess fat from the ribs and rinse. I like to cut my ribs into small individual pieces instead of keeping it in one long piece.
Add marinade to ribs and mix well. Marinade in the fridge for at least 1 hour to allow the ribs to absorb the flavors. I typically allow to marinade overnight but at least 1 hour if I am in a hurry.
Remove the ribs from the refrigerator at least an hour before cooking to bring them to room temperature.
Heat a charcoal grill or gas grill to high. Place ribs on the grill and cook about 3-4 minutes on each side for medium rare.
The ribs are thin so make sure you are keeping an eye on the grill to prevent burning.