Ingredients
Units
Scale
Marinade:
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 2 Tbsp. mirin or rice wine
- 1 Tbsp. toasted sesame oil
- 1/4 cup grated Asian pear or apple
- 1/4 cup grated onion
- 3 cloves minced garlic
- 2 tsp. minced ginger
- 1 tsp. fresh ground black pepper
Ribs:
- 2 lbs. beef short ribs, LA-style cut
- 3 green onions, sliced on diagonal
- Toasted sesame seeds
Instructions
- Combine all the marinade ingredients in a blender and whiz until it is totally incorporated. Alternatively, you can place them in a bowl and use an immersion blender.
- Pour marinade over ribs, cover, and refrigerate overnight (or at least six hours). Marinating in a Ziploc bag makes it easier to flip the bag in the morning so the other side of the ribs gets soaked.
- To cook on the grill: Preheat the grill to medium-high heat. Remove the ribs from the marinade and discard the marinade. Place the ribs on the hot grill and cook on each side for three to four minutes, turning once. You should see caramelized edges. Top with green onions and a sprinkling of sesame seeds.
- To cook in the oven: Preheat the oven broiler. Place the ribs in a single layer on a broiler pan or rimmed baking sheet. Broil on the top rack about six inches below the broiler. Allow four to five minutes per side, turning once.
- To cook on the stovetop: Heat a large or cast-iron skillet over high heat. When the pan is hot add a teaspoon or two of oil. Place ribs in a single layer in the pan and cook for three minutes on each side, turning once.