Thinly sliced Korean-style ribs are meaty and flavourful but require marinating for tenderness. These ribs are often referred to as Miami-style and can usually be found at the butcher’s counter.



  • 1 small Asian pear, peeled and cubed
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp granulated sugar
  • 3 green onions, cut in 1-inch pieces
  • 1 piece (1″) fresh ginger, peeled and sliced
  • 6 cloves garlic
  • 1 tsp black pepper
  • 3/4 tsp sesame oil
  • 1/4 tsp salt
  • 1/4 cup apple juice
  • 12 flanken-style beef ribs, about 4 pounds total and 1/2 inch thick
  • 2 tablespoons toasted sesame seed (optional)


Grill time: 3 to 5 minutes. direct med/high heat (450° to 550°F)

  1. In the bowl of a food processor, finely chop the pear, scallions, and garlic. Add the remaining marinade ingredients. Process until well combined.
  2. Put the ribs in a large re-sealable bag/bowl and pour in the marinade. Mix well to coat the ribs evenly. Cover and refrigerate for 4 to 8 hours. Preferably overnight.
  3. Prepare the grill for direct cooking over high heat.
  4. Brush the cooking grates clean. One at time, lift the ribs and let the liquid and solid bits fall back into the bag/bowl. Discard the marinade. Grill the ribs over direct high heat, with the lid down, until they are nicely charred on both sides and cooked to a medium or medium-rare doneness, 3 to 5 minutes, turning occasionally. Remove from the grill and sprinkle with the sesame seeds (optional).
  5. Serve with steamed rice and grilled vegetables or as appetizers for the BIG GAME!!