Miso bbq'd beef short ribs w/ ginger teriyaki sauce

24 servings

Ingredients

Quantity Ingredient
10 pounds Beef short ribs; cross-cut 1/4 inch thick, #123c NAMP/IMPS
¾ cup Mirin or white wine
¾ cup Japanese soy sauce
6 tablespoons Japanese miso
¼ cup White vinegar
¼ cup Sugar
2 teaspoons Asian sesame oil
¾ cup Mirin or white wine
¾ cup Japanese soy sauce
½ cup Sake
½ cup Sugar
2 tablespoons Fresh ginger; grated

Directions

MARINADE

GINGER TERIYAKI SAUCE

Yield: 24 portions (2 cross-cut slices, each) Trim excess fat from beef. Combine ingredients for marinade and marinate beef overnight but no longer than 24 hours in refrigerator. Turn frequently to coat. Remove beef from marinade and grill over hot coal to sear. serve with Ginger-teryaki sauce, made by combining ingredients in a pan and boiling down to syrup consistancy.

Posted to bbq-digest by DBrophy627@... on Feb 14, 1999, converted by MM_Buster v2.0l.

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