Ingredients:

  • 3 lbs flanken-cut LA-Style Short Ribs (1/4 inch thick)
  • 1 cup naturally brewed soy sauce
  • 0.5 cup brown sugar
  • 1 medium Asian pear, grated with juice
  • 3 tbsp toasted sesame oil
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp black pepper, freshly cracked
  • 4 stalks green onions, finely chopped
  • 0.25 cup mirin or rice wine
  • 1 tbsp toasted sesame seeds
  • 2 stalks fresh scallions, slivered for garnish

Instructions:

  1. Soak the flanken-cut ribs in cold water for 30 minutes to remove bone fragments and excess blood. Pat thoroughly bone-dry with paper towels.
  2. In a large non-reactive mixing bowl, whisk together the soy sauce, brown sugar, and grated Asian pear until the sugar is fully dissolved.
  3. Fold in the minced garlic, grated ginger, black pepper, chopped green onions, sesame oil, and mirin to complete the marinade emulsion.
  4. Layer the ribs in a shallow dish or gallon-sized bag, coating each piece thoroughly. Marinate in the refrigerator for at least 4 hours, though 12–24 hours is recommended for maximum tenderness.
  5. Preheat a grill, cast iron pan, or air fryer to high heat. Sear the ribs for 3–4 minutes per side (or 8–10 minutes total in an air fryer at 400°F) until charred and the sugar has caramelized into a deep crust.
  6. Allow the meat to rest for 5 minutes. Garnish with toasted sesame seeds and slivered scallions before serving.