Best Grilled Korean BBQ Short Ribs Recipe

Ingredients

• 1 large Asian pear, peeled, cored and sliced
• 0.33 cup sherry wine
• 0.33 cup soy sauce
• 0.25 cup rice vinegar
• 0.13 cup brown sugar
• 5 slices fresh ginger, peeled and thinly sliced
• 3 cloves garlic, peeled
• 1 tablespoon hoisin sauce
• 1 tablespoon hot chile paste (such as sambal oelek)
• 1 teaspoon sesame oil
• 4 pounds beef short ribs, trimmed
• 1 chopped green onion for garnish

Instructions

1. In a blender, combine pear, sherry wine, soy sauce, rice wine vinegar, brown sugar, ginger, garlic, hoisin sauce, chili paste, and sesame oil. Blend until completely smooth, approximately 4 minutes, to create the marinade.
2. Place the ribs in a 9x13-inch baking dish and thoroughly coat them with the marinade. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to fully infuse.
3. Remove the short ribs from the marinade and place them on a plate. Use paper towels to pat them dry, removing excess moisture for better grilling.
4. Prepare your outdoor grill by preheating it to medium-high heat. Lightly oil the grill grate to prevent sticking.
5. Grill the ribs on the preheated grill for about 4 minutes per side, until they are firm, heated through, and slightly pink in the center. A thermometer inserted should register 140 degrees F (60 degrees C).

Nutrition

• Calories: 1054 kcal
• Fat Content: 85 g
• Fiber Content: 3 g
• Sugar Content: 14 g
• Sodium Content: 1522 mg
• Protein Content: 45 g
• Cholesterol Content: 187 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 36 g
• Unsaturated Fat Content: 0 g