• 5-6  lb beef short ribs (ask for picnic ribs cut 1/4 inch thick across the bones)
  • 1   bottle of Kentuckayki
  • 1   Asian pear, grated (or substitute a regular pear)
  • 2   scallions, sliced


  1. In a large bowl or shallow pan, mix the Kentuckyaki with grated pear. Add the ribs, tossing to coat well. Marinate them in this mixture for 12-24 hours.
  2. Heat a grill on high heat. Grill the ribs in batches, turning until they are caramel brown and slightly charred around the edges, about 3-5 minutes per side.
  3. Cut the ribs between the bones. Garnish with scallions and serve.

This Recipe Features

Welcome to Savory Pantry

At Your Service

We are your gourmet concierge, standing by to create tasty, memorable food gifts for anyone and everyone on your list -- including you! No order or budget too big or too small.
Give us a ring: 877-426-4887.