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.

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