re: Recently started making grilled Asian short ribs at home. So easy and delicious.

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Are these tender cooked fast like that? Or do you slow it down?

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The right marinade (typically Korean) will have enzymes that break the meat down a little. Usually its the sugar source, from fruit. So asian pear is the traditional sugar source, but you can use things like pineapple if you don't have access to asian pear. Kind of like how in Mediterranean dishes, they marinade in yogurt, which provides a similar breakdown.

So right marinade/ingredients + time = more tender meat.