2 kg Beef short ribs
200 ml Soy sauce
50 ml Rice wine vinegar
1 Onion, peeled and finely grated
1 Asian pear, peeled and finely grated
4 Tablespoon minced garlic
2 Tablespoon sesame oil
1 Teaspoon ground black pepper
250 ml Water
200 g Brown sugar
Mix all the inheritances, except meat and sugar, in a bowl. Be sure to finely grate the pear and the onions finely.
Put the beef short ribs in a large, deep, pan so they mostly can lay flat down. Rub the meat with the sugar.
Cover the pan with foil and poke a few holes for ventilation. Put in the oven at 180C for about 2 hours (or until the meat is tender, but do not fall off the bones).
Take the meat out of the pan an poor the liquid into a sauce pan. Let it boil at medium heat, not just simmer, for about two hours or until you have about half the liquid left (reduce to half).
Now fire up the BBQ on high heat.
Brush, or rub, the meat with the BBQ sauce until they all have got some. You can keep a bit for basting the ribs with while grilling.
If your ribs are cold it is probably best to heat them a bit at medium heat, with the cover on, for 10-15 minutes before taking off the lid and raising the heat and giving them a solid roast and taste of the grill.