Your beloved frank-on-a-bun gets a sweet and feisty compliment from sweet onions sautéed in butter and hard apple cider until delicious and soft. Serve spicy mustard on buns with hot dogs or other sausages using tongs.
| Prep Time: | 20 mins |
| Cook Time: | 8 mins |
| Additional Time: | 9 hrs |
| Total Time: | 9 hrs 28 mins |
| Servings: | 10 |
| Yield: | 3 pounds ribs |
Ingredients
- 3 pounds beef short ribs
- ½ cup soy sauce
- 1 Asian pear, cored and diced
- ½ small onion
- 2 tablespoons finely chopped garlic
- 1 tablespoon chopped ginger
- 2 green onions, thinly sliced
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame seeds
- 1 tablespoon honey
- ¼ teaspoon ground black pepper
Instructions
- Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
- Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
- Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.
- You can use an apple in place of the Asian pear.
- If using a stove top, add the short ribs to a nonstick skillet over medium-high heat. Cook about 5 minutes on each side or until slightly charred.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 11 g |
| Sodium | 753 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |