Prep time: 10 minutes | Cook time: 5 minutes | Serves: 4-6

Ingredients :

12 flank-style beef short ribs, about 4 pounds total and ½-inch thick
2 tablespoons sesame seeds, toasted
2 scallions (white and green parts), sliced
1 Asian pear, peeled, cored, and roughly chopped
3 scallions (white and green parts), roughly chopped
6garlic cloves
2 cups water
¾ cup soy sauce
⅓ cup granulated sugar
¼ cup rice vinegar

Directions :

1. Add the pear, chopped scallions, and garlic to a food processor, and pulse until chopped; add the water, soy sauce, sugar, and vinegar, and process them until well mixed.
2. Evenly coat the ribs with the marinade in a suitable bowl, then cover the bowl and refrigerate them for 2 to 4 hours.
3. Prepare the Traeger grill for direct cooking over high heat (450 degrees F/ 230 degrees C to 550 degrees F/ 290 degrees C).
4. Rub the grilling grates with cooking spray. One at a time, lift the ribs from this bowl and let the liquid and solid bits fall back into this bowl.
5. Transfer the ribs to the clean grill grate without liquid and solid buts, then grill them for 3 to 5 minutes (medium or medium-rare doneness) with the lid open, turning them occasionally.
6. Remove the ribs from the hot grill, and sprinkle with the sesame seeds and sliced scallions. Serve warm.
Per Serving: Calories 323; Total fat 17.9g; Sodium 838mg; Total Carbs 4.3g; Fiber 1.5g; Sugars 1g; Protein 35.5g