Name: Grilled Short Ribs with Asian Pear Marinade Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 45 min
Cuisine: Korean
Ingredients: 1 (12 oz.) Asian pear, peeled, cored, and roughly chopped; 1/4 cup soy sauce; 1/4 cup brown sugar; 1 Tbsp. toasted sesame oil; 1 Tbsp. gochujang or sriracha; 5 cloves garlic; 1 (1 inch) chunk ginger, peeled; 2 tsp. kosher salt; 1 tsp. freshly ground black pepper; 4 boneless short ribs (2 lb. total)

If you’re craving something tender, flavorful, and a little bit unexpected on the grill, this Grilled Short Ribs with Asian Pear Marinade Recipe is an absolute game-changer. Trust me, once you’ve tried these ribs, you’ll never want to make them any other way. The combination of sweet Asian pear and savory spices creates a marinade that caramelizes beautifully over the grill, giving you juicy, melt-in-your-mouth ribs every single time. Stick around — I’m sharing all my best tips so you nail this dish perfectly!

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Why You’ll Love This Recipe

Unforgettable Flavor: The Asian pear adds natural sweetness and tenderizes the meat for a juicy finish.
Simple Ingredients: Uses pantry staples plus an easy-to-find Asian pear, making it accessible for most home cooks.
Perfect for Grilling: The marinade creates a beautiful caramelized crust without burning thanks to balanced sugars.
Great for Entertaining: These ribs are impressive enough for guests but easy enough for weeknight dinners.

Grilled Short Ribs with Asian Pear Marinade, Asian pear ribs recipe, grilled short ribs, Asian marinade for ribs, tender short ribs on the grill - A wooden cutting board with a long, thin steak sitting on it, sliced into about eight thick pieces showing a pink and juicy middle with a dark brown, slightly charred crust. To the left side of the steak, there is a small clear glass bowl filled with a golden-yellow sauce mixed with herbs and small bits. The surface under the cutting board is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Grilled Short Ribs with Asian Pear Marinade Recipe is really all about balance — sweet, salty, spicy, and savory flavors coming together with that tenderizing power of the Asian pear. Knowing what each ingredient brings to the table can help you appreciate this dish even more (and make smart substitutions if needed!).

Grilled Short Ribs with Asian Pear Marinade, Asian pear ribs recipe, grilled short ribs, Asian marinade for ribs, tender short ribs on the grill - Flat lay of a peeled and roughly chopped Asian pear, bright red gochujang paste in a small dollop, several whole garlic cloves, a chunk of peeled fresh ginger, raw boneless short ribs showing marbled texture, a small pile of brown sugar crystals, a splash of dark soy sauce pooled lightly, and a drizzle of toasted sesame oil glistening softly, all arranged neatly with natural lighting and soft shadows, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Asian pear: Its natural enzymes break down the short ribs’ muscle tissue, making them incredibly tender, while adding a subtle sweetness.
Soy sauce: A salty, umami-rich base that deepens the flavor of the marinade and helps with caramelization.
Brown sugar: Adds sweetness to balance the soy sauce and promotes a nicely browned crust when grilled.
Toasted sesame oil: Brings a nutty aroma and richness that rounds out the flavors perfectly.
Gochujang or sriracha: Adds a spicy kick — gochujang’s fermented depth is beautiful here, but sriracha works if you want something more straightforward.
Garlic: A classic flavor enhancer that brightens the marinade.
Ginger: Adds freshness and a bit of zing, balancing the richness of the ribs.
Kosher salt & freshly ground black pepper: Essential seasoning to highlight the beef’s natural flavor.
Boneless short ribs: Perfect for grilling — they cook evenly and soak up the marinade beautifully without needing bones.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the reasons I love this Grilled Short Ribs with Asian Pear Marinade Recipe is that it’s so flexible. You can easily adjust for heat level, prep time, or even a quick stir-fry instead of grilling. Feel free to mix it up based on what you have or what you’re craving!

Variation: I’ve tried swapping gochujang for a mild chili paste when I wanted less heat — still fantastic!
Make it gluten-free: Just use tamari or coconut aminos instead of soy sauce for those avoiding gluten.
Oven method: Don’t have a grill? No worries — cook the ribs low and slow in the oven or under the broiler for a couple of minutes per side for similar caramelization.
Vegetarian twist: Try marinating and grilling thick, meaty mushrooms with this same marinade for a plant-based option that’s packed with flavor.

Step-by-Step: How I Make Grilled Short Ribs with Asian Pear Marinade Recipe

Step 1: Whiz Up the Marinade

Start by peeling and chopping your Asian pear — it’s okay if it’s rough since it’s going into the blender. Then toss the pear, soy sauce, brown sugar, sesame oil, gochujang (or sriracha), garlic, ginger, salt, and pepper into a blender. I like to add a splash of water if it seems too thick to get that smooth texture that clings to the meat. This step is key because a silky marinade will coat the ribs evenly, so don’t rush through it.

Step 2: Marinate the Short Ribs

Pour the marinade over your short ribs in a large bowl or baking dish. Toss everything to ensure every bit of those meaty beauties is covered. Then cover and pop it into the fridge — I usually aim for at least 4 hours, but overnight is even better if you have the time. Believe me, it makes a huge difference in tenderness and flavor depth.

Step 3: Fire up the Grill & Cook

Preheat your grill to medium-high and give the grates a good clean and oil to prevent sticking. I typically grill the ribs for about 15-20 minutes, turning every 5 minutes to get that gorgeous char and even cooking. Use a meat thermometer to check for 135°F if you like your ribs rare or 140°F for medium rare. This way, you avoid overcooking and keep them juicy and tender.

Step 4: Rest and Slice with Care

Once off the grill, tent the ribs loosely with aluminum foil and let them rest for 10 minutes. This allows the juices to redistribute for maximum tenderness. When slicing, cut thinly on the diagonal and against the grain — it might sound fancy, but it really helps make each bite tender and juicy. Serve immediately and get ready for compliments!

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Pro Tips for Making Grilled Short Ribs with Asian Pear Marinade Recipe

Don’t rush marinating: The Asian pear needs time to tenderize the meat properly — at least 4 hours, preferably overnight.
Oil your grill grates well: Prevents sticking, especially since sugar can cause the ribs to char quickly.
Turn ribs frequently: Helps achieve a nice crust without burning due to sugar caramelization.
Slice against the grain: This small detail makes a massive difference in tenderness for every bite.

How to Serve Grilled Short Ribs with Asian Pear Marinade Recipe

Grilled Short Ribs with Asian Pear Marinade, Asian pear ribs recipe, grilled short ribs, Asian marinade for ribs, tender short ribs on the grill - A white plate holds a bed of white rice as the bottom layer, topped with several slices of grilled steak showing a pink center and a charred outer crust placed mostly on the left side. On the right side, there are green grilled leafy vegetables with char marks and tender stems. The plate sits on a white marbled surface. Nearby, black silverware is placed on the left, and a glass with a peach-colored drink is on the right. A small white bowl with a red chunky sauce is partially visible at the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping these ribs with a sprinkle of toasted sesame seeds and thinly sliced scallions — they add a little crunch and a fresh pop that brightens up the rich meat. Sometimes, I’ll toss on some quick-pickled radishes or julienned carrots for that added contrast and color.

Side Dishes

These grilled short ribs pair beautifully with steamed jasmine rice or sticky rice — it soaks up every bit of that delicious marinade. I also like serving them with a crisp cucumber salad dressed in rice vinegar or a simple sautéed bok choy to round out the meal. For extra indulgence, kimchi on the side is a total winner.

Creative Ways to Present

For a dinner party, I’ve served sliced short ribs over a bed of creamy garlic mashed potatoes with the grilled scallions scattered on top — always a hit. Or try serving the ribs like Korean BBQ, alongside small bowls of dipping sauces and lots of fresh herbs and greens for wrapping.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover ribs in an airtight container in the fridge for up to 3 days. Make sure to keep any extra marinade separate if you want to use it later as a dipping sauce. The ribs stay flavorful and tender, so they’re perfect for a quick lunch the next day.

Freezing

I’ve frozen leftover grilled short ribs by wrapping them tightly in foil and placing in a freezer-safe bag. They keep well for up to 3 months. When thawing, do so overnight in the fridge to maintain texture and flavor.

Reheating

To reheat, I like gently warming the ribs in a pan over low heat with a splash of water or broth to keep them moist, covering loosely with a lid. Avoid the microwave if you want to preserve that grilled crust, but if you’re in a hurry, short bursts with occasional stirring work too.

FAQs

Can I use a different fruit instead of Asian pear for the marinade?

Absolutely! Asian pear works best because of its tenderizing enzymes and mild sweetness, but you can try firm apples or even pineapple. Keep in mind pineapple is much more acidic and tenderizing, so marinate for less time to avoid mushy meat.
Do I have to use boneless short ribs?

Boneless short ribs are easiest to grill evenly and slice, but bone-in short ribs work well too. Just allow extra grilling time for the meat to cook through and watch for flare-ups from fat dripping.
How spicy is the marinade with gochujang or sriracha?

The spice level can be adjusted easily by the amount and type of chili paste you use. Gochujang is mildly spicy but with a rich umami kick, while sriracha tends to be a sharper, more direct heat. Feel free to reduce or omit this if you prefer less spicy.
What’s the best way to check doneness on short ribs?

Using a meat thermometer is the most reliable method. Aim for 135°F for rare or 140°F for medium rare. The ribs should be tender but not falling apart, especially with boneless cuts.

Final Thoughts

What really makes this Grilled Short Ribs with Asian Pear Marinade Recipe special to me is how it combines simple ingredients into something unexpectedly delicious and tender — perfect for sharing and savoring. There’s a reason I keep coming back to this recipe, whether it’s for a casual dinner or to impress friends. I hope you’ll give it a try and fall in love with it just like I did. Happy grilling!

Grilled Short Ribs with Asian Pear Marinade Recipe