Ingredients10 h 20 m servings 1054 cals
- Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
- Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
- Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Per Serving: 1054 calories; 85.3 g fat; 24.1 g carbohydrates; 44.8 g protein; 186 mg cholesterol; 1522 mg sodium. Full nutrition
ReviewsRead all reviews 9
I liked this as it is. But I believe the next time I make it, I am going to substitute the Asian pear for pineapple. The main reason is the pineapple has more acidity and will tenderize the meat...
My whole family, 3 kids and all said we will have to make this a "regular recipe"! I couldn't find the Lg Asian pear, so I used a bartlett. All the asian ingredients were available at the groc...
We enjoyed this, marinated for a full 24 hours. Great flavor, made up extra sauce to baste with during grilling.
Very good! The picture showing the rack of ribs shows the wrong kind of ribs for this recipe, though. Those ribs would take way longer than 4 mins per side. You should be getting flanken style r...
It's soooooooooooo good! 10 out of 10 I would make again! Too much time but worth it!
I had twice braised kalbi-style Asian short ribs at Alan Wong’s in Honolulu; they were boneless and delicious! That being said, I like to control the degree of doneness and texture with sous...