1 small rack of grass fed  beef short ribs (1-2 lbs)

1/2 asian or bosc/golden pear, grated (or 1/4 cup no-sugar-added apple sauce)

3 tbsp wheat-free tamari or coconut aminos

1/2 cup club soda / soda water

juice of 1/2 lime (1 tbsp)

1 tbsp raw honey

1 tsp grated or ground ginger

3 cloves garlic, minced

1 tbsp each sesame oil and sesame seeds

1 pinch red chili flakes

 

Preparation

Take the ribs out of the packaging, and gently rinse with cold water to wash away any bone fragments.

Pat dry with paper towels.

Your first step is to cut each rib away from the rack, staying close to one of the bones.

Next, cut along the bone horizontally until you’re about 1/2″ from the edge.

Open the rib like a book. Make another horizontal cut on the meaty side of your “book”, until you’re 1/2″ from the edge again.

You should now be able to lay the meaty side directly on the cutting board, flush with the side with the bone.

Lastly, repeat the above steps so that you have a third side, and you now have a perfectly filleted short rib.

Repeat with the other ribs, although the smaller rib may only need to be filleted once.

Combine all of the ingredients and marinate them overnight in a ziploc bag.

Grill the ribs over direct, med/high heat for ten minutes (five on each side); check the meat that’s nearest the bone for doneness.

For especially tasty ribs, brush on some the leftover marinade about halfway through cooking.

In my opinion, these ribs taste best when cooked medium/medium-well done.

Serve immediately.

 

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