Ingredients

• 800g/1lb 12oz beef short ribs
• LA or flanken cut
• rinsed
• 5 tbsp soy sauce
• 2 tbsp roasted sesame oil
• 3 tbsp runny honey
• 2 tbsp mirin
• ½ Asian or 1 regular pear
• peeled
• cored and roughly chopped
• ½ onion
• roughly chopped
• 6 garlic cloves
• crushed
• 4cm/1½in piece fresh root ginger
• peeled and finely grated
• ½ tsp freshly ground black pepper

Directions

• Put the ribs in a deep baking tray. Fill with enough water to submerge them
• cover
• then soak for 30–45 minutes
• changing the water once or twice. Drain.
• Meanwhile
• put all the remaining ingredients in a food processor and blend until smooth. Put the soaked ribs and marinade in a baking tray or wide
• flat bowl. Using your hands
• massage the sauce into the meat. Cover and refrigerate overnight.
• If cooking on the hob
• put a heavy griddle pan over a medium-high heat. When hot
• add the ribs to the pan in batches and cook for 6 minutes on each side.
• If barbecuing
• place the grill 12–15cm/5–6in above the flame. Cook the ribs for 6 minutes on each side
• turning every now and again to cook them evenly
• until they are caramel-brown and slightly charred in places.
• Once cooked
• use a pair of scissors to cut off the strip of bones and discard
• then snip the meat into bite-size pieces. Serve immediately.