Grilled Short Ribs with Asian Pear Marinade Recipe
This Grilled Short Ribs recipe features tender, flavorful boneless short ribs marinated in a savory and slightly spicy blend of Asian pear, soy sauce, brown sugar, toasted sesame oil, and gochujang. Perfectly grilled to medium rare and rested before slicing, this dish offers a deliciously juicy and tender meat experience ideal for an impressive dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Ingredients
Units
Scale
Marinade
- 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
Meat
- 4 boneless short ribs (2 lb. total)
Instructions
- Prepare Marinade: Combine the Asian pear, soy sauce, brown sugar, toasted sesame oil, gochujang, garlic, ginger, kosher salt, and freshly ground black pepper in a blender. Blend until smooth. If the marinade is too thick to blend, add up to 1/4 cup of water to achieve desired consistency.
- Marinate Ribs: Pour the marinade into a large bowl or baking dish. Add the boneless short ribs and toss to coat them thoroughly in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to penetrate the meat.
- Preheat Grill: Preheat the grill to medium-high and allow it to heat for 5 minutes. Clean the grill grates and oil them lightly to prevent sticking.
- Grill Short Ribs: Place the marinated short ribs on the grill. Turn them every 5 minutes to ensure even cooking. Grill until an internal thermometer inserted into the thickest part of the ribs reads 140° Fahrenheit for medium rare, approximately 15 to 20 minutes total.
- Rest and Slice: Remove the short ribs from the grill and cover loosely with aluminum foil. Let rest for 10 minutes to redistribute the juices. Then, thinly slice the ribs on a diagonal against the grain. Serve immediately for best flavor and tenderness.
Notes
- Marinate the ribs overnight for deeper flavor absorption.
- Use an instant-read thermometer to ensure perfect doneness.
- If gochujang is unavailable, sriracha or another chili paste can be used as a substitute.
- Oil the grill grates well to prevent sticking and tearing of the meat.
- Resting the meat after grilling is essential to retain juices and enhance tenderness.
