The Best Way to Eat Ribs

Ingredients

• 1.6 kg Beef Short Ribs (flank‑style) (cut into 1/4‑inch strips; bone‑in)
• 100 g Soy Sauce (regular or low‑sodium)
• 10 g Salt (kosher or table salt)
• 3 g Black Pepper (freshly ground)
• 50 g Brown Sugar (packed)
• 25 g Sesame Oil (toasted sesame oil for flavor)
• 25 g Mirin (Japanese sweet rice wine)
• 30 g Garlic Cloves (about 6 cloves, unpeeled)
• 10 g Ginger (sliced, unpeeled)
• 100 g Onion (chopped)
• 50 g Kiwi (peeled and chopped)
• 150 g Asian Pear (ripe, chopped; Bartlett pear can substitute)
• 1 tbsp Sesame Seeds (for garnish)
• 1 tsp Red Pepper Flakes (optional, for heat)
• 2 stalks Scallions (thinly sliced for garnish)

Instructions

1. Rinse and Pat Dry Ribs

   Place the flank‑style short ribs in a colander, rinse off any bone dust, then pat dry with paper towels.

   Time: PT5M

2. Prepare Marinade

   Add soy sauce, salt, black pepper, brown sugar, sesame oil, mirin, garlic, ginger, onion, kiwi, and Asian pear to the blender. Blend on high for about 1 minute until completely smooth.

   Time: PT10M

3. Marinate the Ribs

   Spread a thin layer of the sauce in the bottom of the brownie pan, arrange the ribs in a single layer, pour the remaining sauce over them, and brush to coat evenly. Cover with a lid and refrigerate for 12–24 hours (minimum 4 hours if short on time).

   Time: PT12H

   Temperature: 4°C

4. Preheat Grill

   Heat the grill to a very hot 500‑600°F (260‑315°C). Once hot, spray the grates liberally with oil from a distance or wipe with an oil‑dampened paper towel.

   Time: PT15M

   Temperature: 500‑600°F

5. Sear First Side

   Place the marinated ribs on the hottest part of the grill. Close the lid and cook for 3‑4 minutes until a deep caramelized crust forms.

   Time: PT4M

   Temperature: 500‑600°F

6. Flip, Baste, and Reduce Heat

   Turn the ribs, brush with any remaining raw marinade, and lower the grill to medium heat (~350°F). Cook, turning and basting every 2‑3 minutes, for 6‑8 minutes total.

   Time: PT8M

   Temperature: 350°F

7. Final Glaze and Finish

   Give the ribs a final brush of sauce and grill for another 2‑3 minutes until the glaze is glossy and the fat is rendered.

   Time: PT3M

   Temperature: 350°F

8. Rest and Cut

   Remove ribs from the grill, let rest for about 1 minute, then cut each piece into individual bone‑in bites with kitchen scissors.

   Time: PT2M

9. Garnish and Serve

   Sprinkle with sesame seeds, red pepper flakes, and sliced scallions. Serve immediately with kimchi and steamed rice.

   Time: PT2M

Nutrition Facts

Calories

660

Protein

53 g

Carbohydrates

10 g

Fat

45 g

Fiber

1 g