Pan Asian Grilled Short Ribs: Distinct flavors from Vietnam, Japan and China combine in this Pan Asian marinade made from Asian pears, oyster sauce, lemongrass and shallots.
Hannah, the woman that has been my manicurist for several years now, told me about a recipe she’s been making for years using a marinade made from Asian pears and short ribs. It sounded so good I just had to try it myself. Being that she is from Vietnam, I asked her if there was a specific name for the recipe and she said that she just took two different recipes and combined them so I came up with the name of Pan Asian Grilled Short Ribs since the recipe contains flavors that are common in Vietnamese and Chinese cooking.
If you’re looking for a simple, delicious, easy to recipe, this one couldn’t have been any easier. You will need short ribs (or pork ribs would probably work great to0), Asian pear, oyster sauce, lemongrass and shallots. Asian pears originated in Japan and China over 3000 years ago and during the Edo period in Japan and were believed to ward off evil and misfortune so they were often planted near gates and in the corner of properties for protection.
Asian pears are available year round and vary in color from golden yellow to russeted green and are often times speckled with small brown spots. Additionally Asian pears can vary in shape and size, the most commonly grown in the United States are Japanese varieties which have a round squat shape similar to that of an apple. Lemongrass is widely used as a herb in Asian cuisine and also as medicinal herb in India. It has a subtle citrus flavor and can be dried and powdered, or used fresh.
To make the marinade, peel and seed the Asian pear and cut into cubes; then pulse in a food processor until smooth. Next, add oyster sauce, minced lemongrass and shallots and pulse again until well blended. Add the mixture to a resealable plastic bag, add the short ribs and massage the ribs coating them all; then refrigerate overnight.
Remove the ribs from the refrigerator 20 minutes prior to grilling. Place the ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes until they are cooked through approximately 15 to 20 minutes.
These Pan Asian Grilled Short Ribs were delicious, great recipe Hannah! I loved the flavor combination and served these with Sesame Ginger Sauteed Haricot Verts. ~Enjoy!
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- 3 lbs . Short Ribs (I used beef but you can substitute pork spareribs as well)
- 1 Asian Pear peeled, deseeded and chopped
- 1/2 c . Oyster Sauce
- 2 tbsp . Minced Lemongrass
- 1/4 c . Minced Shallots
- Combine the Asian pear, oyster sauce, lemongrass and shallots in a food processor and pulse until smooth.
- Add the marinade to a resealable plastic bag along with the short ribs, massage the marinade over the ribs to make sure they are completely covered; then refrigerate overnight.
- Remove the ribs from the refrigerator 20 minutes prior to grilling. Place the ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes until they are cooked through approximately 15 to 20 minutes.
Allow for the additional time needed to marinate the ribs.
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