- 4 lbs short ribs
- 1 Korean pear, peeled and cored
- 6 cloves garlic
- 1" ginger, peeled
- ¼ cup soy sauce
- ¼ cup rice wine
- ¼ cup pure maple syrup
- ¼ cup water
- 1 tsp ground black pepper
- 2 tbsp sesame oil
Pat the ribs dry.
Blend the pear, garlic, ginger, soy sauce, rice wine, maple syrup, water, pepper, and sesame oil.
Coat the ribs with the sauce and refrigerate for at least an hour.
Heat grill to medium-high heat. Grill until well-charred on both sides.
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