Make the marinade: In a food processor fitted with the S-blade. Start the food processor and drop the garlic cloves through the shoot while the processor is running. Repeat with the chopped ginger, chopped onion, and chopped pear.
Scrape down the bowl: Then add the brown sugar, soy sauce, rice wine vinegar, sesame oil, black pepper, and gochugaru.
To Braise The Short Ribs: Preheat the oven to 300℉. Place the ribs and the marinade into a dutch oven. Add 1 cup of water and bring everything to a boil. Cover and place into the preheated oven. Cook for 4 hours. the meat should fall off the bone.
Kalbi or Hawaiian Ribs: Add the marinade to a shallow dish like a 9 x 13 glass baking pan. Add the marinade, toss to coat, and then cover with plastic wrap. Marinate over night. Grill.
RECIPE TIPS
Slow Cooker Instructions
Make the braising liquid as seen in the instructions.
Cook on high for 6 hours or low for 10 hours.
Instant Pot Instructions
Make the braising liquid as seen in the instructions.
Cook on high pressure for 45 minutes, then natural release for 15 minutes.
Remove the ribs and then thicken the sauce on the sauté setting.
What to serve this dish with extra sauce?
Strain the solids from the sauce and then return it to the pot.
Thicken on med-high heat.
Optional: Add a cornstarch slurry and bring the sauce to a boil.