4-6 beef short ribs
4 tablespoons olive oil
1 jar Bibigo Korean BBQ Sauce and Marinade
1 jar of water
1 Bartlett pear, cut 1" squares
6 cloves garlic, whole
1/2 purple onion, large dice
1 inch fresh ginger, chopped
AP flour for dredge
Set oven to 250 degrees.
Heat olive oil in Dutch oven over medium/high heat.
Season ribs with salt and pepper, dredge ribs in flour and brown on each side in Dutch oven.
Remove ribs and set aside.
Add onion, garlic, pear and ginger.
Sauté briefly until onions separate/become translucent.
Return ribs to Dutch oven and pour Bibigo and one jar of water over the mixture.
Bring to a boil, cover and cook in oven for six hours.
Remove from oven and allow to rest for 20-30 minutes.