- 2½ - 3 lbs Korean style beef short ribs
MARINADE
- ½ cup brown sugar
- ½ cup gluten free soy sauce
- ¼ cup water
- 2 tablespoon gluten free mirin (sherry or vermouth)
- ½ onion, grated
- ½ Asian pear, grated (or a regular pear)
- 2 tablespoon finely chopped garlic
- 1 tablespoon sesame oil
- ⅛ teaspoon black pepper
GARNISH
- sliced green onion, sliced Asian pear
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Combine marinade ingredients together. Pour over ribs in large marinating container. Refrigerate overnight. Flip the container over in the morning.
Preheat barbecue. Drain ribs and discard marinade.
Grill short ribs on medium-high heat, 3-4 minutes per side.
Serve ribs as whole slices or cut into smaller pieces if desired. Garnish with sliced green onion and slices of Asian pear.