Thanks to Chef Tanabe for teaching us how to cut the Korean Short Ribs, which has quickly become a ranch favorite for rib recipes. When marinaded and grilled quickly, the result is something best described as “bacon with bone”, complete with a wonderful tangy sesame-soy flavor.

The conventional recipe calls for an Asian Pear, but kiwi or star fruit (carambola) work equally as well.


  • 2 kg of beef short ribs, cut Korean-style
  • 2 kiwis, peeled and cut into pieces (Asian pear or star fruit also work)
  • 1 onion, peeled and cut into pieces
  • 3 cloves garlic, cut in halves
  • 1 tablespoon fresh ginger, chopped
  • 1 cup soy sauce
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 cup rice win vinegar
  • 4 tablespoons sesame oil
  • 1 tablespoon ground pepper


Wash ribs of any bits of bone. Soak in water for 1 hour then drain. Process the pear (kiwi/star fruit), onion, garlic, ginger to a fine purée in a food processor. Add remaining ingredients to purée and place in a large ziplock bag with the ribs. Marinate for 12 to 24 hours. Grill ribs on high for a couple of minutes on each side. Serves 4-6.