图文：伍寒影

供4-6人

材料：3磅牛仔骨，1杯酱油，1/4杯蜂蜜，1个鸭梨，8颗大蒜，1个甜洋葱，1小块老姜，韩式辣椒粉或Paprika辣椒粉，香油适量，小葱2根

制作过程：
- 冲洗牛仔骨，把骨头碎清洗干净；
– 在容器里将酱油，蜂蜜，香油和黑胡椒粉混合在一起；
– 用搅拌机把鸭梨，老姜，大蒜 和甜洋葱搅拌成液体状；
– 将牛仔骨和搅拌好的佐料混合在一起，撒上小葱；
– 将牛仔骨密封，放进冰箱冷藏至少2个小时，隔夜更佳；
– 烧烤时，将牛仔骨放在烧烤架上，烤至两面金黄，每面大概费时5分钟。

Serves 4-6

Ingredients:
3 lb beef short ribs
1 cup soy source
1/4 cup honey
1 Asian pear (or Ya-li)
8 cloves garlic
1 medium sweet onion, chopped into medium pieces
1 tsp chopped ginger
3 tsp Korean chili powder or paprika (optional depending on how much spice you can take)
¼ cup sesame oil
2 large green onions, cut into small pieces

Directions:
- Rinse the short ribs in cold water, and remove any bone fragments.
– In a large bowl, combine soy source, honey, sesame oil and ground black pepper.
– Blend the Asian pear, garlic, ginger, onions and chilli powder in a food processor until it turns into a red creamy liquid.
– Combine the ribs in the marinade mix and top with green onions.
– Keep it in the fridge for at least 2 hours or overnight for the best flavour.
– Grill, pan fry, or BBQ these gorgeous ribs for only 5 minutes each side and garnish with some green onions.

（End)