Ingredients

• 3 pounds bone-in beef short rib, 1/2" to 3/4" flanken cut
• 2 teaspoons baking soda
• 1 Asian pear
• 2 tablespoons garlic, peeled
• 2 cups Halm's Hawaiian BBQ Sauce
• Neutral oil

Directions

1. Take the short ribs out of their packaging and gently pat them dry using paper towels.
2. Sprinkle a small amount (about 1/4 teaspoon total) of baking soda evenly on both sides of each piece. Transfer the seasoned short ribs to a plastic container or sealable plastic bag. Set aside for further marination.
3. Core the Asian pear, then place it in a blender along with the peeled garlic and the Halm's Hawaiian BBQ sauce. Blend until you achieve a smooth consistency. Alternatively, if you don't have a blender, finely mince the pear and garlic, then mix them with the BBQ sauce.
4. Slowly add the marinade to the short ribs. Be prepared for a slight foaming reaction due to the acid in the sauce reacting with the baking soda. Make sure the short ribs are fully coated. Cover them and massage as needed to ensure an even distribution of the marinade. Allow the short ribs to marinate fot 48 hours for best results.
5. Preheat your oven to 200F.
6. Remove the short ribs from the marinade and pat them dry using paper towels.
7. Place the short ribs on a wire rack set in a sheet pan and bake them in the preheated oven for approximately 5 hours, or until they become dried and tender. Keep an eye on them, as baking times can very based on meat thickness and oven accuracy.
8. Once the Pipikaula is done, let it cool slightly, then transfer it to an airtight container. You can store it in the refrigerator for up to 1 week or in the freezer for up to 4 weeks.
9. Heat 2 tablespoons of oil in a nonstick or carbon steel saute pan over high heat. Fry the pipikaula on each side for about 1 minute until it develops a nice sear. Repeat as necessary, adding oil as needed, until you've cooked the desired amount of pipikaula.
10. Allow the pipikaula to cool slightly, then slice it between the bones. Transfer the slices to a serving dish. For added flavor, garnish with sliced green onions and drizzle with shoyu. Finish by adding a touch of the hot oil from the pan.
11. Serve immediately.