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prepare the ribs in a medium bowl, combine the apple juice, soy sauce, lemon juice, scallions, garlic, ginger and sesame oil. put the short ribs in a large resealable plastic bag and pour the marinade into the bag. seal the bag and transfer it to a metal baking pan. refrigerate for at least 4 hours and up to 24 hours. make the sauce in a small skillet, heat the canola oil. add the shallots, season with salt and cook over moderately high heat, stirring a few times, until lightly golden and softened, about 5 minutes. transfer to a small bowl and let cool slightly. 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. season the sauce with salt and transfer to a small bowl. make the sauce an hour before cooking, remove the marinated ribs from the refrigerator and let stand at room temperature. make the sauce light a grill or preheat a grill pan. remove the ribs from the marinade, scraping off any excess. grill the ribs over moderately high heat, turning occasionally, until medium-rare, about 20 minutes. let rest for 10 minutes, then thinly slice across the grain. serve the ribs with the sauce and the sliced apple.
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Peel, core, and spiral-slice apples in seconds — pie prep
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
Stand ribs upright — fit more racks in smoker or grill