Ingredients:

• 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

Directions:

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.