Korean Style Ribs
I have made these ribs twice. The first time I forgot to have the butcher cut the ribs into 1/2" slices. I ended up roasting the ribs instead of using the grill. The second time I had the ribs cut the right way yet the grill wasn't working so I ended up roasting them at a high heat (500) in the oven and then finishing them off under the broiler. Both time it worked. I usually think of short ribs as something that needs to be slow roasted over time but if you marinate them and just grill them like a rib eye it works wonders. A nice change of pace.
3 lbs. short ribs cut in 1/2 inch slices across the bone
1/3 cup soy sauce
1/3 cup light brown sugar
1/3 cup rice wine
1 Tbsp. sesame oil
2 tsp. black pepper
1/4 tsp. cayenne pepper
1 small Asian pear, peeled and cored
1 1-inch piece of ginger peeled
2 tsp. sesame seeds
Mix together the soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
In a food process puree the onion, pear and ginger. Then add this to the soy sauce mixture. Add the sesame seeds and 1/4 cup of water to thin out.
Pour over the short ribs and marinated for at least 2 hours or longer.
Bring the ribs to room temperature before grilling. Only about 3 minutes on each side for medium rare.
There used to be a little place on Maui that sold these ribs pre-marinated, and they were delicious. That place is long gone, but they’ll always be Azeka’s Ribs to me – just made a batch the other night!