Serves 4, can be doubled
Grill and Baked Versions below
½ apple (skin on), cored, chopped
6 garlic cloves, peeled, crushed
½ cup orange marmalade
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon dry white wine
1½ teaspoon freshly ground black pepper
½ cup soy sauce
2 pounds ¼”-thick cross-cut bone-in beef short ribs (flanken style)
Vegetable oil (for grilling)
Pulse apple, garlic, marmalade, brown sugar, sesame oil, sesame seeds, white wine, and pepper in a food processor or blender until garlic and apple are finely chopped.
Transfer to a large dish and mix in soy sauce. Add ribs and turn to coat. Let sit, massaging meat and turning occasionally, at least 10 minutes.
For Grill: Prepare grill for medium-high heat; oil grate with vegetable oil. Remove ribs from marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium-rare.
For Oven Baked: Preheat oven to 350 degrees. Cover ribs and marinade. Bake for 1 ½ hours covered. Serve with sauce.
Can be frozen.
