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1
Prepare the Ribs In a medium bowl, combine the apple juice, soy sauce, lemon juice, scallions, garlic, ginger and sesame oil.
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2
Put the short ribs in a large resealable plastic bag and pour the marinade into the bag.
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3
Seal the bag and transfer it to a metal baking pan.
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4
Refrigerate for at least 4 hours and up to 24 hours.
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5
Make the Sauce In a small skillet, heat the canola oil.
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6
Add the shallots, season with salt and cook over moderately high heat, stirring a few times, until lightly golden and softened, about 5 minutes.
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7
Transfer to a small bowl and let cool slightly.
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8
Make the Sauce In a blender or mini food processor, combine the cooked shallots with the garlic, scallions, miso, gochujang, vinegar, sesame oil and sugar and process to a smooth puree.
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9
Season the sauce with salt and transfer to a small bowl.
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10
Make the Sauce An hour before cooking, remove the marinated ribs from the refrigerator and let stand at room temperature.
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11
Make the Sauce Light a grill or preheat a grill pan.
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12
Remove the ribs from the marinade, scraping off any excess.
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13
Grill the ribs over moderately high heat, turning occasionally, until medium-rare, about 20 minutes.
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14
Let rest for 10 minutes, then thinly slice across the grain.
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15
Serve the ribs with the sauce and the sliced apple.
