Kalbi on the grill

This is my son's recipe. I cut the sesame oil to 1 cup and used minced yellow onion instead of green onions.

Kalbi (Korean Beef Short Rib BBQ) 

Note: Marinade a min of 10 to 12hrs

• Beef Short Ribs (3 to 4lbs)

• 1/2 cup SOY SAUCE

• 1 and 1/2 cup SESAME OIL

• 1 cup COKE

• 6 Tbsp SUGAR

• 5 Tbsp WATER

• 4 Tbsp SWEET RICE WINE or (Sherry) (Do not use rice vinegar wine, there is a difference)

• 3 Tbsp CORN SYRUP

• 2 Tbsp GARLIC

• 1/4 tsp GINGER

• Chopped GREEN ONIONS (about 1 cup)

• Dash of PEPPER

• 1 Can of Jumex Pear Flavored (this can usually be found in the authentic food aisle and is a blue colored can)

• May substitute Jumex Pear Flavored with any sort of pear concentrate, feel free to try other fruits, apple juice is another great substitute

1.Wash rubs and set aside.

Due to the way the ribs are cut, which is through the bone, there may be tiny shards of bone (usually happens when butcher's blade has not recently been sharpened). 

2. Mix all ingredients, except ribs, together in a large bag. Note: Recommended to use a bag large enough that will fit all ribs and ingredients. 

3. Set about 1 cup of marinade aside for basting later

4. Place ribs in marinade bag. Recommended to use a large cookie baking sheet to lay bag flat so all ribs may evenly soak and turn bag over at least once half way through marinade time. 

5. Use propane grill on medium to medium low heat and place meat on grill.

6. When ribs are 80 to 90% done, start basting ribs with marinade set aside in step 3. Brush both sides and allow heat to caramelize onto meat.

7. Serve with white rice and other Korean side dishes (ideally Kim Chee)