This weekend, we hope you have the opportunity to slow down, begin those spring-cleaning chores, and then reward yourself and family with this Asian-fusion inspired recipe.

ORIGINALLY PUBLISHED IN SUN GROWN SUBSTANCE

3 pounds cross-cut short ribs

For marinade

1/2 cup soy sauce

1/2 cup water

1/4 cup brown sugar

2 tablespoons honey

1/4 cup mirin

2 tablespoons sesame oil

1 can Korean pear juice*

*(locally found at Gigi’s market in Lakeland or at any Asian grocery)

1/2 medium onion, grated

2 tablespoons minced garlic

1 teaspoon minced ginger

1⁄2 teaspoon black pepper

For garnish

1 tablespoon toasted sesame seeds

3 scallions, thinly sliced

Begin by soaking the ribs in cold water for 20 minutes. This soaks out the old blood and makes for much better flavor, and allows the meat to marinate more effectively. Mix all of the marinating ingredients in a bowl. Add the drained short ribs. Marinate for 6 to 8 hours or overnight. Grill on medium-high heat and garnish with toasted sesame seeds and scallions.