Directions:
- Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
- Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
- Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1834.3 Kcal (7680 kJ) | ||
| Calories from fat | 1253.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 139.32g | 214% | |
|---|---|---|---|
| Cholesterol | 344.78mg | 115% | |
| Sodium | 1767.1mg | 74% | |
| Potassium | 1126.99mg | 24% | |
| Total Carbs | 35.54g | 12% | |
| Sugars | 14.59g | 58% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 77g | 154% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 9.8mg | 54% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 309.31 Kcal (1295 kJ) | ||
| Calories from fat | 211.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.49g | 214% | |
|---|---|---|---|
| Cholesterol | 58.14mg | 115% | |
| Sodium | 297.98mg | 74% | |
| Potassium | 190.04mg | 24% | |
| Total Carbs | 5.99g | 12% | |
| Sugars | 2.46g | 58% | |
| Dietary Fiber | 0.46g | 11% | |
| Protein | 12.98g | 154% | |
| Vitamin C | 0.6mg | 6% | |
| Iron | 1.6mg | 54% | |
| Calcium | 10.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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