ingredients

instructions

1. Place your ribs on a sheet tray, sprinkle evenly with brown sugar, and let them sit for at least 10 minutes, or until the marinade is ready.

2. Add soy sauce, water, mirin, grated onion, grated Asian pear, minced garlic, sesame oil, and black pepper to a mixing bowl and whisk until combined.

3. Place the ribs and any excess brown sugar into a vacuum-seal bag (we needed 2 bags). Evenly distribute the marinade mixture between the two bags, then seal with your vacuum sealer.

   Note: If you do not have a vacuum sealer, you can marinate in any food-safe container.

   Place in the fridge overnight (4-8 hours minimum)

4. Remove your marinated meat from the fridge and take it out of the vacuum-sealed bag or container.

5. Season the ribs lightly with Blanco.

6. Grill over a hot fire for a few minutes per side until charred on the outside or to your desired doneness. Some people like medium rare, and some like to take these near 200°

7. Lay the cooked ribs over a bed of white rice and top with fresh scallions.