Oriental short rib barbeque-uldrich
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -ELAYNE CALDWELL KVNH17B | ||
| 4 | pounds | Beef short ribs; * |
| ⅔ | cup | Green onions; thinly sliced |
| ½ | cup | Soy sauce |
| ½ | cup | Water |
| ¼ | cup | Dark-roasted sesame oil |
| 2½ | tablespoon | Brown sugar; packed |
| 1½ | tablespoon | Sesame seeds; toasted, crushed |
| 1 | teaspoon | Garlic; crushed |
| 1 | tablespoon | Fresh ginger; grated |
| ½ | teaspoon | Ground red pepper |
| ⅛ | teaspoon | Fresh ground Szechuan pepper |
| Fresh mild red chili peppers | ||
| Green onions | ||
| Radish rose | ||
Directions
* Trim the beef short ribs and cut no more than ⅜ to ½" thick. NOTE FROM JOHN ULDRICH: "This is a Blue Ribbon Winner created by a friend and cook-off competitor--John Michels. He won the outdoor division and Grand Champion award with this dish in the 1988 National Beef Cook-off -- a $15,000 entry!" Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns. Place beef short ribs and marinade in plastic bag or utility dish, turning to coat. Close bag securely or cover dish and marinate in refrigerator 4 to 6 hours, turning occasionally.
Remove ribs from marinade; reserve marinade. Place ribs on grill over medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on marinade. Cover and continue cooking 5 to 6 minutes or until desired degree of doneness. Place ribs on platter; garnish with chili peppers, green onions and radish rose. From: Blue Ribbon BBQ by John Uldrich.