Korean BBQ Galbi

Authentic Korean short ribs use the 'flanken cut', which are cut across the bone, not along the bone. They grill up sweet, tender, and delicious after some time in a sweet soy marinade.

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5 pounds beef short ribs, cut flanken style

5 cloves garlic

1 onion, coarsely chopped

1 Asian pear, cored and cubed

1 cup soy sauce (such as Kikkoman®)

1 cup brown sugar

1/4 cup honey

1/4 cup sesame oil

black pepper to taste

Place the ribs in a large stockpot and cover with cold water.Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.

Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.

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