Kai Bi (Korean Style Grilled Short Ribs)

Korean short ribs are my all time favorite Asian dish. This recipe originally came from chow.com, but I've tweaked it a bit. Posted for Zaar World Tour. (Time doesn't include marinating time and assumes butcher has butterflied the ribs for you.)

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  lbs  beef short ribs, cross cut and butterflied
• 1  dash kosher salt
• 1⁄2 cup low sodium soy sauce
• 1  small onion
• 4  ounces  pear baby food
• 6  garlic cloves
• 1  inch fresh ginger
• 3  tablespoons honey
• 4  green onions
• 2  teaspoons  sesame seed oil
• 1  tablespoon rice wine
• 1⁄2 teaspoon fresh ground black pepper
•  water, as needed

Directions

1. MARINADE.
2. Chop onion, pear or apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth pourable paste. Pour into medium mixing bowl.
3. Slice green onion and add to bowl.
4. Add all other ingredients. Mix well and let stand for at least fifteen minutes.
5. If too thick, add equal parts soy sauce and water until reach desired consistency.
6. PREPARE MEAT.
7. Very lightly salt meat on both sides and let sit 10 minutes.
8. Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. Refrigerate for 6 to 24 hours.
9. GRILL MEAT.
10. Remove meat from refrigerator and let set at room temperature for 20 minutes.
11. Heat grill to high heat.
12. Cook until browned then turn and cook until browned on the other side, about 2 minutes per side.
13. NOTE:.
14. If you can't get the butcher to butterfly the ribs, you can do it yourself. Separate the ribs, then slice into the meaty side at the center of the rib section, stopping just before cutting through the membrane. Turn your knife 90º (flat to the bone) right and carefully slice the meat at roughly 1/8 inch thickness outward until just short of slicing through, roll the loosened flap of meat away from the knife, and continue slicing until again just short of slicing through. Repeat until you reach the “end” of the meat. Do the same for the left side and repeat this with each rib section.