I bought some flanken style short ribs to make Kalbi on the grill. The traditional marinade recipes usually call for an Asian pear. Although I like to eat them I rarely have them on hand because they are fairly expensive. I'm assuming their function is more to tenderize the meat enzymatically rather than to flavor it. I used a bosc pear today but I'm wondering if I can skip the fruit (green apple, kiwi, pineapple are also mentioned as substitutes)and use a chemical tenderizer like baking soda or Adolph's meat tenderizer or because they are only 1/2" thick can I skip the tenderizing agent altogether? I can balance the sweet, salty and acidic flavors using other ingredients.