Instructions
For the ribs:
Rinse the ribs to wash off bone dust and remove some blood on the surface. Drain well. Pound the meat lightly with a meat tenderizer. This second part helps tenderize the meat, but you can skip it if you want.
For the marinade:
Blend the pear (or kiwi) together with the onion, garlic, and ginger in a mini/regular blender. Mix all the marinade ingredients well in a large bowl or container.
Add the meat to the marinade and coat each rib with the marinade. Marinate the meat for 6-8 hours (overnight for best results). Flip them over half way through. The thicker the meat, the longer you’ll want to marinate.
Cooking the ribs:
Grilling: Preheat the grill over medium-high heat. Grill the short ribs, turning only once, 2-3 minutes on each side. You can use charcoal or wood charcoal (soot bul) grill, gas grill or a grill pan over the stove top.
Salted caramel Kentucky butter cake !!!!
The Remarkable Benefits of Rosemary and Clove Tea
How To Make Pork and Pepper Pie
One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast
The Wonders of Salt in Your Fridge: A Simple Trick with Big Results
Grandma’s Ginger Remedy: A Natural Cleanser for Liver and Lungs
How To Make Mississippi Mud Cake
Easy and Cheesy Cauliflower with Garlic Butter Potatoes
Cheesy GarlicChicken and RiceBake withParmesan CreamSauce