Recipe By : Cook's Illustrated May 2007
1 each pear -- ripe
Per Serving (excluding unknown items): 2393 Calories; 213g Fat (80.5% calories from fat); 84g Protein; 31g Carbohydrate; 2g Dietary Fiber; 431mg Cholesterol; 2339mg Sodium. Exchanges: 0 Grain(Starch); 12 Lean Meat; 1 Vegetable; 1/2 Fruit; 29 1/2 Fat; 1 1/2 Other Carbohydrates.
1) Process pear, garlic, ginger, soy
sauce, oil, sugar, and vinegar in food processor until smooth, 20-30
seconds. scaping down sides of bowl as needed. Transfer to medium bowl
and stir in scallions.
If pressed for time, a one hour marinade
will provide sufficient flavor, but it will not tenderize the meat as
well as a longer marinade. Make sure to buy English-styl ribs that have
at least 1 inch of meat on top of the bone, avoiding ones that have
little meat and large bones. Two pounds of boneless short ribs at least
4 inches long and 1 inch thick can be used instead of bone-in ribs.
Alternatively, 2 1/2 pounds of thinly sliced Korean style ribs can be
used (no butchering is required, recipe follows). For a picier marinatde,
add 1/2 teaspoon or more hot red pepper flakes. Serve with steamed rice,
kimchi, and, if available, a spicy bean paste called gochujang.
Traditionally, all these ingredients are wrapped in a lettuce leaf and
eaten like a taco.