Prepare Korean BBQ short ribs at home with my proven recipe for the ultimate galbi marinade. Enjoy them grilled over charcoal, broiled in the oven, or pan-fried to perfection.
Rinse the ribs to wash off bone dust and remove some blood on the surface. Drain well. Pound the meat lightly with a meat tenderizer, or stretch it out with your hands.
Blend the pear (or apple) together with the onion, garlic, and ginger in a mini/regular blender. Mix all the marinade ingredients well in a large bowl or container.
Preheat the grill over medium-high heat. Grill the short ribs, turning only once. You can use charcoal or wood charcoal (soot bul) grill, gas grill or a grill pan over the stove top.
Set the oven to broil and preheat. Lay the meat in a single layer and place it in the oven. Cook until the ribs are slightly charred and caramelized. Flip them over and continue cooking.
Preheat a large non-stick pan. Reduce the heat and lay the short ribs in a single layer. Cook. When the pan is getting dry. Add the marinade through a strainer. Flip them over and cook until all the sauce is gone and the ribs are nicely browned.