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 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 as little as 30-minutes, but for best results, 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.
Recipe Featured in the EAT YOUR BOURBON cookbook pg.171.
KENTUCKYAKI L.A. STYLE GALBI pg.171 in EAT YOUR BOURBON COOKBOOK
“One of my favorite recipes in the Eat Your Bourbon cookbook” – Matt Jamie