I love my Crunchy Baby Emma, I really do. She is the apple of my eye and is always full of little quirky things to do to put a smile on my face. Hanging out with her all day while trying to get things done around the house is exhausting, though. So when 6 PM rolls around and her dad walks through the front door, I look forward to a few minutes where she isn’t permanently attached to my ankles/back/lap/wherever she can grab hold of.
This allows me to try and experience some of the things many people take very much for granted like peeing without an audience, typing on my laptop without someone pressing the power button constantly or eating a banana without a pint-sized creature salivating all over it.
And recipes like this delicious Korean BBQ Ribs make dinner preparation a breeze too on the harder days. You need about 10 minutes to prepare this the night before or in the morning. When dinner time rolls around, it’s just a matter of popping the ribs into the oven and 10 – 15 minutes later, you get to sit down to this yummy, sticky plate of goodness (free from refined sugar, grains and gluten!)
If this is available in your area, you should locate one of these Asian pears. If you can’t find them at your grocery store, a Bosch pear will work too.
Cut up some pear, onion, green onion, ginger and garlic.
Throw all of this in a food processor and pulse until it is all finely mashed.
Mix the rest of the sauce ingredients in a large bowl.
Transfer the pear mixture into this bowl and combine.
Then add the flanken-style cut short ribs to this and mix thoroughly to marinate. It’s best to leave this overnight but if you’re short of time, 2 hours is enough.
When ready to cook, set your oven to broil on high and lay the ribs in a single layer on some baking sheets lined with foil. Pop them in the oven about 6 inches from the heating element.
You want to broil them for 6-10 minutes on one side and then flip them over for 4-5 minutes until they are lightly charred.
Serve this with your favorite salad and enjoy!
You’ll need:
- 2-3 lb beef short ribs, cut flanken style
- 1/4 cup coconut aminos
- 1/3 cup cooking wine
- 1/4 cup raw honey
- 1 tsp salt
- 1 tsp ground black pepper
- 1 TBSP balsamic vinger
- 1 TBSP sesame oil
- 1 Asian pear
- 6 cloves of garlic
- 1 medium onion
- 2 green onion
- 4 slices of ginger
- Combine coconut aminos, wine, honey, salt, pepper, sesame oil and vinegar
- In a food processor, blend together pear, garlic, onion, green onion and ginger
- Add food processor content to the large mixing bowl
- Marinate ribs in the bowl for 2hours- overnight
- Broil on HIGH for 6- 8 minutes, then turn and broil for a further 2-4 minutes until lightly charred
- Alternatively, these ribs may be cooked on the stovetop or a charcoal grill.
Nom nom
