BARBECUE RIBS

1kg beef short rib (meat only)

FOR THE MARINADE:

125ml Korean soy sauce

125ml water

100g sugar

30g honey

2 tablespoons sesame oil

1 nashi pear, peeled, cored and diced

2 tablespoons minced garlic (about 6 cloves)

1 teaspoon minced ginger (a 2½cm chunk)

3 spring onions (white part for sauce, diced, and green part for garnish, thinly sliced)

½ teaspoon black pepper

1 teaspoon sesame seeds optional

1 teaspoon salt

1 Place all the marinade ingredients into a blender. Blend until the mixture is smooth.

2 Place the short ribs onto a chopping board and carefully cut the rib out from the meat. Slice the meat into ½cm pieces, and pound with a tenderiser.

3 Place the meat into a mixing bowl, add the marinade, and refrigerate for 6 hours, or overnight for best results.

4 Preheat the grill over mediumhigh heat. Grill the short ribs for about 3-4 minutes, or until nicely caramelised. It’s best to grill over a charcoal barbecue, but a gas grill, or grill pan over the stove top, works well too.