Ribs in Korean

In this South Korean recipe, beef ribs are marinated in a sauce made with pears, rice vinegar, soy sauce, garlic, sesame oil, and sugar.

* Ingredients :

°30ml (2 tablespoons) canola oil
°1.5 kg (3 lb) beef ribs, trimmed and cut into pieces

+For cooking broth:

°2 Asian pears, peeled
°1 onion
° 750 ml water (3 cups)
° 80 ml (1/3 cup) brown sugar
° 80 ml (1/3 cup) soy sauce
°80 ml (1/3 cup) rice vinegar
°45 ml (3 tablespoons) minced garlic
°30 ml (2 tablespoons) concentrated beef broth (such as Bouverel)
°30 ml (2 tablespoons) minced ginger
°15 ml (1 tablespoon) ground pepper
°15 ml (1 teaspoon) sesame oil
°5 ml (1 teaspoon) sriracha sauce

+For appetizers:

°2 chopped green onions
°30 ml (2 tablespoons) roasted sesame

* Prepare :

Pears also cut onions into large pieces. Using an electric mixer, mash the pears and onions. Add the rest of the ingredients to the cooking broth. Mix for a few seconds. For reservations.
In a saucepan, heat the oil on the stove. Sear the ribs about 1 to 2 minutes per side. Pour into cooking broth and leave until boiling. Cover and simmer for 2 hours 30 minutes to 3 hours, until the meat begins to pull off the bone.


Drain the ribs, strain the cooking broth. to calm down.
Return the cooking broth to the pot and bring to a boil. Simmer over medium-low heat, uncovered, for 20 to 25 minutes, until liquid has reduced by three-quarters, stirring occasionally.
Heat the toaster to medium to high power.
On the hot oiled grill, place the beef ribs and close the lid. Cook for 5 minutes, then brush the ribs with the concentrated cooking broth. Turn the ribs over and clean again. Continue cooking, 5 to 7 minutes, until ribs are well browned.
Garnish with green onions and toasted sesame seeds. Serve with the rest of the cooking broth.