Korean Grilled Short Ribs (Kalbi)

1. Process pear, soy sauce, sugar, oil, garlic, ginger, and vinegar in food processor until smooth, 20 to 30 seconds. Transfer to medium bowl and stir in scallions and pepper flakes, if using.
2. Spread one-third of marinade in 13 by 9-inch pan. Place half of meat in single layer over marinade. Pour half of remaining marinade over meat, followed by remaining meat and marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 12 hours, turning meat once or twice.
   3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour into even layer over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
3. Clean and oil cooking grate. Place half of meat on hot side of grill and cook (covered if using gas), turning every 2 to 3 minutes, until well browned on both sides, 8 to 13 minutes. Move first batch of meat to cool side of grill and repeat browning with second batch.
4. Transfer second batch of meat to serving platter. Return first batch of meat to hot side of grill and warm for 30 seconds; transfer to serving platter and serve.

GETTING ENGLISH-STYLE RIBS READY TO GRILL
If using boneless ribs, skip to step 2.
1. Remove meat from bone, positioning chef’s knife as close as possible to bone.
2. Trim excess hard fat and silver skin from both sides of meat.
3. Slice meat at angle into 4 to 5 pieces ranging from 1⁄2 to 3⁄4 inch thick.
4. Place plastic wrap over meat and pound into even 1⁄4-inch-thick pieces.