• Pat ribs dry and sprinkle all over with salt and pepper.

  • Add pear, garlic, ginger and 4 scallions to food processor; pulse until finely chopped. Transfer to a large bowl. Whisk soy sauce, sesame oil and vinegar into pear mixture.

  • Add ribs and toss to coat. Divide between 2 resealable gallon-sized bags. Massage each bag vigorously for 5 minutes, or marinate in refrigerator for 2 hours.

  • Empty contents of both bags into multicooker. Add broth, seal and cook 30 minutes on Manual. Let cool 10 minutes via natural release, then release manually.

  • Transfer ribs to a platter. Pour cooking liquid into a de-fatter and return skimmed liquid to pot. Combine cornstarch with 1 tbsp cool water. Stir into pot, set to Sauté and cook, whisking, for 8 to 10 minutes, until thickened.

  • Spoon some sauce over ribs; sprinkle with sesame seeds. Thinly slice remaining scallions and sprinkle on top. Serve with rice, kimchi, gochujang and remaining sauce on the side.

Nutrition Facts

497 calories; 29 g total fat; 1321 mg sodium. 19 g carbohydrates; 40 g protein;