Beef Short Ribs With Porcini Rub

• 1 kiwi, peeled
• 2 cups extra-virgin olive oil
• 2 cups balsamic vinegar
• 1/2 cup honey
• 1 red onion, thinly sliced
• 16 Korean-style beef short ribs cut across the bone, about 1/2-inch thick, 5 to 6 pounds total
• 1/2 cup finely ground dried porcini mushrooms
• 1/4 cup sugar
• 2 tablespoons salt
• 2 tablespoons red pepper flakes
• 2 tablespoons black pepper
• 4 scallions, trimmed and finely sliced lengthwise, for garnish

1. For the marinade: Puree the kiwi in a blender or small food processor.
2. In a mixing bowl, combine the kiwi, olive oil, balsamic vinegar, honey and onion.
3. Place ribs in an extra-large zip-lock plastic bag or other large container.
4. Add marinade, and mix well to coat ribs.
5. Seal or cover, and refrigerate for 2 hours.
6. For the porcini rub: In a small mixing bowl, combine ground mushrooms, sugar, salt, red pepper flakes and black pepper.
7. Mix well.
8. Heat a grill or broiler.
9. Pat ribs dry and slather with porcini rub, coating them well on all sides.
10. Grill or broil for about 2 minutes on each side, or to taste.
11. Transfer to a warm platter, garnish with scallion slices.

kiwi, extravirgin olive oil, balsamic vinegar, honey, red onion, short, porcini mushrooms, sugar, salt, red pepper, black pepper, scallions

Taken from cooking.nytimes.com/recipes/1014120 (may not work)