Korean spare ribs of beef

Yield: 6 -8)

Measure Ingredient
2 kilograms Beef short ribs
½ cup Soy sauce
½ cup Water
4 tablespoons Finely chopped spring onions
2 teaspoons Finely grated garlic
1 teaspoon Finely grated fresh ginger
1 tablespoon Sugar
½ teaspoon Ground black pepper
2 tablespoons Toasted crushed sesame seeds
2 tablespoons Medium dry sherry

SOURCE: AUSTRALIAN VOGUE WIN

The short ribs should be cut into 8 cm lengths. Cut them with a saw if the butcher has not already done so. Slash meat nearly to bone to allow marinade to penetrate. Combine all other ingredients in a large bowl, add ribs, mix well and allow to marinate in refrigerator, at least overnight; twenty-four hours is better. Prepare barbecue well ahead so that coals have enough time to become glowing. Put meat on grill with bone side downwards and cook until brown. Turn and cook other side until well done. Turn pieces frequently so that all are brown and crisp. Fedor Mediansky Bon-Appetit, Exec.Chef. Magnus Johansson

Submitted By SHERREE JOHANSSON On 09-28-94

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