Ingredients

Marinade

• 1/4 cup dark brown sugar
• 2 Tablespoons white sugar
• 2/3 cup soy sauce
• 5 cloves garlic, crushed
• 5 green onions, chopped, just the white part
• 2 Tablespoons sesame oil
• 2 teaspoons chili garlic sauce
• 1 small Asian pear, peeled and chopped

Other

• 3 pounds Korean-style short ribs (beef chuck flanken), cut 1/4 to 1/2 inch thick across the bones
• 2 cups cooked rice

Garnish

• 5 green onions, chopped, just the green part

Instructions

Combine all marinade ingredients and mix until fully incorporated.

Submerge the ribs in the marinade and cover with plastic wrap. Refrigerate for at least 6 hours or up to overnight. Alternatively, place the ribs and marinade in a resealable bag if preferred.

Preheat a Wolf Grill or a grill pan on a Wolf Burner over medium-high heat.

Remove the ribs from the marinade, shaking off any excess, and discard the marinade.

Cook the ribs to the desired doneness, about 2–4 minutes per side.

Serve over rice and garnish with the green parts of the onions.