5-6 pounds galbi-style cut beef short ribs (ask for picnic ribs cut 1/4″ thick across the bones, also known as “flanken” style)
1 bottle of Kentuckayki
1 Asian pear, grated (or substitute a regular pear)
2 scallions, sliced
In a large bowl or shallow pan, mix the Kentuckyaki with grated pear. Add the ribs, tossing to coat well. Marinate them in this mixture for 12-24 hours.
Heat a grill on high heat. Grill the ribs in batches, turning until they are caramel brown and slightly charred around the edges, about 3-5 minutes per side. Cut the ribs between the bones. Garnish with scallions and serve.
For the burger:
5 lbs. pork, ground
1 1/2 cup Kentuckyaki
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
For the pineapple:
Bourbon Smoked Sugar
For the burger: form balls and flatten into patty shapes (about .75 oz- hors d’oeuvre size). Grill or roast at 400ºF. Garnish with cilantro.
For the pineapple: remove the outer layer. Cut the fruit in half lengthwise, then cut into quarters. Slice the pineapple into even wedge-shaped slices. Cover the wedges in Bourbon Smoked Sugar and caramelize on the grill. Serve the burger with the pineapple.