Korean Barbecued Short Ribs with Sesame Salt

• 1/2 cup soy sauce
• 1/4 cup Korean rice wine or mirin (see Note)
• 1/4 cup pineapple juice
• 2 tablespoons sugar
• 2 tablespoons Sesame Salt
• 3 tablespoons chopped garlic
• 1/4 cup chopped scallions
• 1/4 cup minced onion
• 1 tablespoon finely grated fresh ginger
• 1 small Asian pear, cut into 1-inch chunks
• 3 tablespoons Asian sesame oil
• 2 teaspoons coarsely ground Korean red chile (gocho karu see Note)
• 2 teaspoons freshly ground black pepper
• 4 pounds meaty flanken-style short ribs (see Note)
• 1 head red-leaf lettuce, separated into leaves
• 4 large garlic cloves, thinly sliced
• Sesame Salt
• Scallion Salad
• Korean Chili Sauce

1. Combine all of the marinade ingredients in a food processor and puree; transfer to a bowl.
2. Add the ribs and let marinate at room temperature for at least 3 hours or refrigerate overnight.
3. Light a grill or preheat the broiler.
4. Remove the ribs from the marinade and shake off any excess.
5. Grill or broil the ribs until cooked through, about 5 minutes per side.
6. Serve the short ribs with the accompaniments and let diners wrap their own meat.

soy sauce, korean rice wine, pineapple juice, sugar, sesame salt, garlic, scallions, onion, ginger, asian pear, asian sesame oil, red chile, freshly ground black pepper, short, garlic, sesame salt, scallion, korean chili sauce

Taken from www.foodandwine.com/recipes/korean-barbecued-short-ribs-with-sesame-salt (may not work)