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Beef Ribs:

  • Beef short rib, cut into 120g portions 1.2 kg

Marinade:

  • Soy sauce 100 ml
  • Water 20 ml
  • Sugar 50 g
  • Honey 1 tbsp
  • Rice Vinegar 50 ml
  • Asian pear, washed, peeled and flesh removed from the core 1 pc
  • Onion, peeled 1 pc
  • Garlic head, peeled 1 pc
  • Ginger, peeled 5 g
  • Sesame oil 15 ml
  • Black pepper

Finish The Dish:

  • Scallions, sliced 1 bunch
  1. Beef Ribs:

    • Rinse the ribs to two changes of water. Trim the excess fat. Cut through bone into portions. Butterfly the ribs so the meat is approximately 1cm thick.
    • Ensure you have 10 portions of 120 g.
  2. Marinade:

    • Place all ingredients in a blender and puree.
    • Marinate the meat for at least 6 hours or overnight, refrigerated.
  3. Finish The Dish:

    • Cooking Process: Can be cooked on a pre-heated grill, or gas grill, but even better on a charcoal grill or a wood burning BBQ.
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