Marinade:
1 cup soy sauce
1/2 cup brown sugar
1 (12oz) can Goya Pear Nectar
3 garlic cloves, minced
4 green onions, chopped
1-2 tablespoons toasted sesame oil
3 pounds short ribs, flanken cut 1-2 inch thick
In a large bowl or stock pot, combine all the marinade ingredients and stir until sugar has completed dissolved.
Add the short ribs and toss to coat. Cover with plastic wrap/lid, and refrigerate overnight.
Preheat outdoor grill on medium high heat.
Remove ribs from marinade and place onto hot grill, cooking until meat is medium rare – about 5-7 minutes per side. Discard marinade.
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