Korean Galbi (Marinated Beef Short Ribs)

Submerge the ribs in water with 2 tbsp sugar and let sit for 30 minutes.

While the ribs soak, blend the Asian pear, apple, and onion separately, strain each through cheesecloth, and combine the juices in a large bowl.

Add the remaining marinade ingredients (pineapple juice, soy sauce, fish sauce, mirin, toasted sesame oil, minced garlic, minced ginger, green onion, 3 tbsp sugar, and black pepper) to the bowl and stir until the sugar dissolves.

After 30 minutes, drain and rinse the ribs thoroughly, then place them in a strainer to drain for another 30 minutes and discard the liquid.

Remix the marinade, then coat each rib with the sauce and green onion, layering the ribs in an airtight container and pouring the remaining marinade over them.

Cover and refrigerate for at least one day, turning the ribs so the bottom becomes the top the next day; cook the ribs on the second or third day.