5 lb beef short ribs, 2 1/2 long
MARINADE
1 tbsp sesame seeds
1 cup soy sauce
2 tbsp mirin (sweet rice wine) or sherry
3 tbsp sugar
2 tsp fresh ginger, finely minced
4 each garlic cloves, crushed
2 tbsp dried red pepper, chopped
Directions
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
Servings: 1 servings
Korean Barbequed Short Ribs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Korean; Meat
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We hope you enjoy this Korean Barbequed Short Ribs recipe.
