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1
Cut the kiwi in half and remove the meat using a spoon. Add the kiwi meat to a blender along with the onion, apple, pear, garlic, mirin, and soda. Puree using the blender. Measure out 3 cups of this mixture into a medium mixing bowl and add the soy sauce and sugar.
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2
Arrange the ribs in a baking dish (you may have to use two depending on the size of your dish) and pour the marinade over them, making sure that all surfaces are exposed to the marinade. Alternatively, you can use two gallon-sized freezer bags.
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3
Marinate in the refrigerator for at least 24 hours, turning the ribs around a few times so they marinate evenly.
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4
Grill the ribs over high heat. I do about 3 minutes on each side because my ribs are cut pretty thin, but you may have to grill yours longer if yours are thicker. If you don't have a grill, you can also pan-fry or use the broiler to cook the ribs. I used my electric grill and cooked it outside because the smell is heavenly, but not something you want to stick around for days.
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5
Serve with washed Romaine lettuce leaves, cooked rice, and ssamjang (Korean spicy bean paste). Each person should remove the meat from the bones and wrap the meat in the the lettuce along with the rice and bean paste. Don't forget to gnaw on the meat in between the bones; it's hard to get to, but oh so worth it!
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6
If you're not planning on cooking the ribs right away, you can freeze them in the freezer bags after adding the marinade. When you're ready to cook them, defrost overnight in the refrigerator.
