Kalbi Ribs (Korean Beef Short Ribs)

Combine soy sauce, water, ginger, brown sugar, sesame oil, Mirin, pear, garlic and half of the green onions into a bowl. Whisk until the brown sugar is dissolved.

Evenly divide ribs and marinade into 2 resealable bags. Place both bags into a glass dish and in the refrigerator for no less than 8 hours and preferably overnight.

Remove ribs from the marinade and place onto a clean platter; discard the marinade. Please do not re-use or baste the ribs with this.

Grill over medium fire for 5–7 minutes on each side. You want them to be slightly pink and the presence of blood should not be around the bone. Transfer cooked ribs to a clean dish lined with foil and cover immediately to keep in the heat.

Sprinkle the toasted sesame seeds and the remaining chopped green onions on the ribs and toss to coat evenly. Serve immediately or warm in 250ºF oven for 10 minutes.

Pro tip: To serve bite size pieces, cut each rib into thirds prior to serving. This also makes them last a bit longer and makes it possible to feed more people.