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Pear and Sesame-Glazed Beef

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“This recipe is a riff on classic Korean barbecued ribs. Pears provide most of the sweetness for the marinade, with the toasty flavor of sesame oil and a hint of savory garlic coming through. If you can’t find cross-cut ribs, this sauce is equally delicious on beef or pork kabobs. After marinating, grill these beauties over a hot fire and serve with steamed rice and a side of kimchi or a simple cucumber salad seasoned with rice vinegar.” — Hilary Finch Hutler, Tummyrumblr

  • Beef
  • 12 beef ribs, kalbi-style (sliced across the bone)
  • ¼ cup hoisin sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons mirin
  • 2 ripe USA Pears, such as Bartlett or Bosc, quartered and cored
  • 3 scallions, cut into 2-inch lengths
  • 1 medium clove garlic
  • 1 tablespoon sesame oil
  • For garnish
  • 3 scallions, thinly sliced
  • 2 tablespoons toasted sesame seeds

Wash the ribs in cold water and pat dry with paper towels. Place into a large, shallow baking dish in a single layer. In a blender, combine the remaining ingredients and puree until smooth. Pour the marinade over the ribs, cover them with plastic wrap, and refrigerate for between 4 and 24 hours.

When you’re ready to cook the ribs, preheat your grill to medium high. Cook the ribs for 3 to 5 minutes per side, depending on thickness, or until they are nicely grill-marked and cooked through. Transfer the ribs to a platter and sprinkle with the scallions and sesame seeds.

  • Serving Size: 2 Ribs (291g)
  • Calories: 440
  • Carbohydrates: 19g
  • Protein: 52g

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