By Elissa Wa
Submerge ribs in water with sugar for 30 minutes.
Process Asian pear, apple, and onion in blender separately to yield juice, run through cheesecloth to obtain smooth juice and discard pulp. Add to large bowl and add remaining marinade ingredients. Mix to dissolve sugar.
Once 30 minutes passed, drain ribs and rinse twice thoroughly to remove bone powder. Transfer to strainer and drain for 30 minutes. Discard drained liquid.
Mix marinade once more to dissolve sugar. Working with one rib at a time, dunk rib in marinade and coat to top with green onion. Add rib to airtight container. Repeat for remaining ribs and pour entire marinade over ribs after. Cover with lid and refrigerate for at least one day, rotating the strips from bottom to top the next day.
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By Elissa Wa
This recipe is ready in 120 and features beef short rib trim, sugar, water and other delicious ingredients. Contains 800 calories total.
Submerge ribs in water with sugar for 30 minutes.
Process Asian pear, apple, and onion in blender separately to yield juice, run through cheesecloth to obtain smooth juice and discard pulp. Add to large bowl and add remaining marinade ingredients. Mix to dissolve sugar.
Once 30 minutes passed, drain ribs and rinse twice thoroughly to remove bone powder. Transfer to strainer and drain for 30 minutes. Discard drained liquid.
Mix marinade once more to dissolve sugar. Working with one rib at a time, dunk rib in marinade and coat to top with green onion. Add rib to airtight container. Repeat for remaining ribs and pour entire marinade over ribs after. Cover with lid and refrigerate for at least one day, rotating the strips from bottom to top the next day.
Calories per Serving: 800
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