PlumpJack Syrah + Korean Short Rib

by Cameron Henderson



  • 1 cup soy sauce
  • 1 cup water
  • 1/2 cup brown sugar
  • 3 tbsp sesame oil
  • 3 tbsp mirin
  • 1/4 cup honey
  • 1 asian pear
  • 1 fuji apple
  • 1/2 kiwi
  • 1 tbsp fresh ginger (peeled)
  • 5 cloves garlic
  • 1/2 medium onion
  • green onion
  • 3 lbs thin short rib (thin cutlets with rib bones in, available at most supermarkets)
  • sesame seeds
  • green onions (chopped)
  • blender
  • ziplock bag
  • grill (charcoal preferred but gas is fine)


  1. Soak ribs in cold water for 30 min
  2. While the ribs are soaking, make the marinade: blend all marinade ingredients in the blender until smooth.
  3. When ribs are done soaking, add them to a Ziploc bag with marinade. Make sure the total surface area of the ribs is coated and submerged in marinade.
  4. Marinate in the fridge overnight or no longer than 12 hours. Time this in line with when you plan to grill. Any longer and the risk for over-tenderizing is high, as enzymes in the kiwi and pear will break the ribs down quickly.
  5. Pre-heat grill over red-hot coals (no fire should be burning), or 450°F–550°F on a gas grill.
  6. Straight out of the marinade, place ribs on the grill. Cook until browned with a few char marks: about 3-5 minutes on each side. Keep in mind hot/cold spots and position ribs accordingly to cook until done.
  7. Garnish with sesame seeds and green onion (either is optional). Serve with rice, and enjoy!