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

Related recipes