LA Galbi (Korean BBQ Short Ribs)

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1. 1Step 1: Rinse the ribs to wash off bone dust and remove some blood on the surface. Drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands. This second part helps tenderize the meat, but you can skip it if you want.
2. 2Step 2: Blend the pear (or apple) together with the onion, garlic, and ginger in a mini/regular blender as fine as possible. Mix all the marinade ingredients well in a large bowl or container.
3. 3Step 3: Add the meat to the marinade and coat each rib with the marinade. Marinate the meat for 6-8 hours (overnight for best results). Flip them over half way through. The thicker the meat, the longer you’ll want to marinate.
4. 4Step 4: Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. You can use charcoal or wood charcoal (soot bul) grill, gas grill or a grill pan over the stove top.
5. 5Step 5: Set the oven to broil and preheat. Lay the meat in a single layer on a broiling pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook until the ribs are slightly charred and caramelized, 5 to 6 minutes. Flip them over and cook for an additional 3 – 4 minutes. Watch closely not to burn them.
6. 6Step 6: Preheat a large non-stick pan. Reduce the heat to medium. Lay the short ribs in a single layer, 4 or 5 ribs depending on the size of the pan. Cook for 4 to 5 minutes. When the pan is getting dry, add the marinade through a strainer. Flip them over and cook for another 4 to 5 minutes until all the sauce is gone and the ribs are nicely browned.