Grilled Korean-Style Short Ribs

Ingredients

• 3 lbs flanken-cut beef short ribs (about 1/2-inch thick)
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar, packed
• 1/4 cup Asian pear or sweet apple, grated
• 2 tablespoons toasted sesame oil
• 2 tablespoons mirin or rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 green onions, finely chopped
• 1 tablespoon toasted sesame seeds

Instructions

1. 1

   In a medium bowl, whisk together the soy sauce, brown sugar, grated pear, sesame oil, mirin, garlic, ginger, and half of the green onions.

2. 2

   Arrange the flanken-cut short ribs in a large shallow dish or zip-top bag, pour the marinade over them, and ensure all surfaces are thoroughly coated.

3. 3

   Seal and refrigerate the ribs for at least 4 hours, or preferably overnight, turning the meat occasionally to absorb the marinade evenly.

4. 4

   Preheat your grill to high direct heat, targeting around 450°F to 500°F, and clean and oil the grates thoroughly.

5. 5

   Remove the ribs from the marinade, letting excess liquid drip off, and discard the leftover marinade.

6. 6

   Lay the ribs across the hot grates in a single layer and grill undisturbed for 3 to 4 minutes until deeply charred and caramelized.

7. 7

   Flip the ribs and cook for another 2 to 3 minutes until sizzling, lightly charred on the second side, and cooked through.

8. 8

   Transfer the grilled ribs to a warm platter, garnish with toasted sesame seeds and remaining green onions, and serve immediately.