Grilled short ribs are one of the most popular dishes in a Korean barbecue. Their marinade, redolent of garlic, soy, sugar, and sesame, infuses the meat with incredible flavor. The longer you marinate the ribs, the better they’ll taste; overnight is best. Asian pear is a common addition to the marinade, but apple is easier to find.
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I made it exactly to the specs and found it a little too sweet. Next time, (and there will be a next time)I'll use less sugar. The flavors in this are wonderful.
We had this for a Father's Day FEAST-- the flanken-cut short ribs are expensive, but so flavorful and easy to cook. Husband raved about how delicious it was! I did cut back the sugar in the marinade a little, using teaspoons instead of tablespoons-- it was perfect.
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