Korean barbequed short ribs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Beef short ribs, 2 1/2\" long |
| 1 | tablespoon | Sesame seeds |
| 1 | cup | Soy sauce |
| 2 | tablespoons | Mirin (sweet rice wine) or sherry |
| 3 | tablespoons | Sugar |
| 2 | teaspoons | Fresh ginger, finely minced |
| 4 | eaches | Garlic cloves, crushed |
| 2 | tablespoons | Dried red pepper, chopped |
Directions
MARINADE
Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to mreinade.
Place ribs in a large plastic bag. Combine marinade ingredients and pour over ribs, pressing air out of bag and sealing securely. Marinate in refrigerator at least 4 hours. Remove ribs from bag, shaking off excess marinade. Grill ribs over hot mesquite 15 to 20 minutes, turning and basting just before removing from the grill. Ribs are ready when brown and crispy.
Source: Mesquite Cookery by John "Boog" Powell