Oriental beef-rib barbeque
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Green onion; thinly sliced |
| ½ | cup | Soy sauce |
| ½ | cup | Water |
| ¼ | cup | Oriental sesame oil |
| 2½ | tablespoon | Brown sugar; firmly packed |
| 1½ | tablespoon | Garlic; minced |
| 1½ | tablespoon | Toasted sesame seeds; crushed |
| 1 | tablespoon | Fresh ginger root; grated |
| ½ | teaspoon | Ground red pepper |
| ¾ | Szechuan peppercorns; freshly | |
| Ground or ground pepper | ||
| 4 | pounds | Beef short ribs; cut ribs into pieces no more than 3/8\" to 1/2\" thick |
Directions
MARY WILSON BWVB02B
In small bowl combine green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper, and peppercorns.
Place short ribs in large heavy-duty plastic bags; and sauce mixture and close bag securely. Marinate in refrigerator 4-6 hours or overnight, turning occasionally. Remove ribs from marinade; reserve marinade.
Grill: Prepare grill according to manufacturer's instructions. Place ribs on grid over medium coals and cook 5 to 6 minutes. Turn ribs over; brush with reserved marinade. Close grill hood and continue cooking 5 to 6 minutes.
Oven: Heat broiler. Place ribs on cold broiling pan rack. Broil 5-6 inches from heat source about 15 minutes. Turn and brush with reserved marinade.
Continue broiling 8 to 11 minutes until done. Yields 12 servings.
Nutrition per serving: 424 cal; 17 g pro; 37 g fat; 5 g carb; 726 mg sod; 71 mg chol. Source: PARENTS magazine, July l993 issue.