INGREDIENTS

• 1 pound short ribs, thawed

• ⅓ cup soy sauce

• ⅓ cup brown sugar

• ⅓ cup rice wine

• 1 tablespoon sesame oil

• 1 teaspoon black pepper

• ¼ teaspoon cayenne

• 2 leek scapes sliced

• 4 garlic cloves, peeled

• 1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)

• 1 1-inch chunk of ginger, peeled

• 2 teaspoons sesame seeds

• Lettuce leaves

• Sliced red or green hot pepper, optional

• Steamed rice, optional

PREPARATION

1. Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.

2. Put leek scapes, garlic, pear and ginger in a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.

3. Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, and steamed rice, if desired.

Recipe by: David Tanis