Korean Grilled Short Ribs from The Barbecue Bible by Steven Raichlen

Ingredients

• 1 head romaine lettuce, separated into leaves, rinsed, and spun dry
• ½ teaspoon freshly ground black pepper
• ½ Asian pear or regular pear, peeled and cored
• 2 cloves garlic, peeled
• 2 tablespoons sake or dry sherry
• ¼ cup soy sauce
• 2 tablespoons Asian (dark) sesame oil
• 2 tablespoons honey
• Asian Pear Dipping Sauce
• 2 scallions, both white and green parts, trimmed
• 2 pounds beef short ribs, cut into 2-inch lengths and butterflied (see box)
• 1 tablespoon sugar