Grill Interrupted

Thinly sliced short ribs, or Miami ribs as they are sometimes known, are so great on the barbecue. They have enough fat to stay moist on the grill, and will soak up whatever flavour you marinate them in beforehand. Ready in next to no time at all, they are great when feeding a large, hungry crowd.

This Korean recipe marinates the beef in a sweet and savoury sauce that will have you licking your fingers as you go. Addictively delicious!

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3 lbs 1/4-inch thick beef short ribs

1 cup soy sauce

3/4 cup sugar

1/4 cup honey

1/4 cup sesame oil

1/3 cup Sprite

2 tablespoons sake

6 garlic cloves, minced

3 green onions, minced

1/2 cup pureed pear (I used baby food)

1 tablespoon black pepper

1/8 cup sesame seeds

1. Whisk together the soy sauce, sugar, honey, sesame oil, Sprite, sake, garlic, green onions, pear, black pepper, and sesame seeds in a medium bowl.
2. Place the beef in a large Ziploc bag, pour in the marinade and seal. Toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Place in the refrigerator and let marinate for at least one hour to overnight.
3. Preheat grill over High heat. Clean and oil the grilling grate. Place the beef slices on the grill and cook until the meat is seared on both sides and cooked through, 2 to 3 minutes per side. Remove from the grill, let rest for 5 minutes, and serve.