Korean Ribs (Galbi):
4 lbs crosscut beef ribs
½ cup soy sauce (I use gluten free Tamari)
½ cup Mirin, water or cooking wine
½ cup brown sugar
2 tsp white pepper
¼ cup sesame oil
¼ cup ground sesame seed (I
10 garlic cloves
2 tbls finely chopped ginger
2 cups of chopped Asian pear (or Bosc)
1 med chopped onion
Combine all of the marinade ingredients in a blender and puree until smooth. Pour half the marinade into a one-gallon Ziploc bag. Separate the ribs and add them individually to the bag making sure each is covered in marinade. Marinate in refrigerator for at least 1 hour up to overnight.
Remove the ribs from the marinade and shake off and reserve excess. Let them come to room temperature. In a sauce pan bring the reserved marinade to a low boil for 2 minutes then remove from the heat. Heat your grill to very hot, and then bbq the ribs until there are grill marks the meat is caramelized. About two minutes a side depending on your grill. They should have some black “char” on them. Serve with white rice, spooning the reserved liquid over the top.