Kalbi (Barbecued Short Ribs)

recipe from Boy Meets Grill

1/2 cup shoyu

1 Asian pear, grated with juices

2 tbsp finely chopped garlic

1/2 small white onion, grated or sliced

1 tbsp grated fresh ginger

2 tbsp light brown sugar

1 tbsp honey

2 tbsp sesame seeds, toasted

2 tbsp toasted sesame oil

1 tbsp ground red pepper

1/4 tsp ground black pepper

2 green onions, thinly sliced

1 (20-ounce) bottle lemon-lime soda (recommended: Sprite or 7-Up)

4 pounds short ribs

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Whisk together all the marinade ingredients in a large baking dish.

Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or preferrably overnight. Rotate the ribs often to ensure all parts get covered in yummy marinade goodness.


Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness.

Serve short ribs with white rice and kimchee.