I've found that the fruit enzyme makes meat mushy rather than tender. acid marinades don't tenderize. slicing thinly across the grain tenderizes, as for korean bbq, excellent. and you can sous vide at 140?F for 48 hours then sear or grill to finish. otherwise need low slow moist heat to breakdown collagen.
Yes. Basically BBQ them. Slow & low, indirect heat, say 200-250º. The collagen & intra-muscular fat will begin to break down when it reaches around 160º. Pitmasters refer to this as the "plateau". Meat can stay at this temp internal for hours until the effect I mentioned is complete & the meat continues to rise in temp. When they get to 190-195º pull them & double wrap them in foil (one layer keeps heat in, one keeps cold out) and they should cost into the 200s on their own.
Actually it will work. The fruit enzyme will breakdown connective tissue and protein. It will take longer with a larger cut of meat, but it will tenderize the short rib. Kiwi is a good tenderizer because the actinidin (enzyme in the kiwi) attacks connective tissue without turning the meat to mush, http://www.pbs.org/food/fresh-tastes/tenderizing-meat/
Yes. You can use the marinade for kalbi, Korean spareribs. Or you can add chopped kiwi or papaya to your favorite marinade. The enzyme in the fruits will tenderize any protein. It is the same enzyme, papain, found in commercial meat tenderizer. Just don't marinate too long or the meat will turn to mush.
In addition to the marinade the ribs will need low and slow cooking. Bank your coals to the outsides and cook the ribs over indirect heat. You will probably have to replenish your fuel at least once. Another marinade element for Korean style barbecue is Asian pear.
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