Galbi (Korean BBQ Beef Short Ribs)

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• 4 pounds beef short ribs (good quality English cut)
  Ingredient note

  Source: 3-4 pounds beef short ribs (good quality English cut); upper source range endpoint used for shopping.
• ½ cup soy sauce
  Ingredient note

  Source: ½ cup soy sauce
• 1/2 cup water
  Ingredient note

  Source: 1/2 cup water
• ¼ cup sugar
  Ingredient note

  Source: ¼ cup sugar
• 2 tablespoons honey
  Ingredient note

  Source: 2 tablespoons honey
• ¼ cup rice wine (or Mirin)
  Ingredient note

  Source: ¼ cup rice wine (or Mirin)
• ¼ cup about 1/2 of a medium Korean/Asian pear grated
  Ingredient note

  Source: ¼ cup about 1/2 of a medium Korean/Asian pear grated
• ¼ cup about 1/2 of a medium onion grated
  Ingredient note

  Source: ¼ cup about 1/2 of a medium onion grated
• 2 tablespoons minced garlic
  Ingredient note

  Source: 2 tablespoons minced garlic
• 1 teaspoon minced ginger
  Ingredient note

  Source: 1 teaspoon minced ginger
• 2 tablespoons sesame oil
  Ingredient note

  Source: 2 tablespoons sesame oil
• ½ teaspoon black pepper
  Ingredient note

  Source: ½ teaspoon black pepper

1. Rinse the ribs and drain water. Trim excess fat. Butterfly the short ribs so the meat is 1/4 to 1/2-inch thick. (See below for the instructions.)
2. Mix all marinade ingredients well. Marinate the meat for at least 6 hours (overnight for best results). The thicker the meat the longer you'll want to marinate.
3. It's best to grill over charcoal or wood charcoal (sootbul), but a gas grill works well too. Grill over medium high to high heat, turning only once, 2 - 3 minutes on each side. Make sure to preheat the grill for nice grill marks.