Korean spare ribs of beef
6 -8)
Ingredients
| Quantity | 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 |
Directions
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