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
The History of Recipes
Written recipes as an idea can be traced far back into history, in truth as far into history as the ancient Egyptians, and quite possibly further than that. However, sadly, these ancient recipes were just simple pictorial instructions for food preparation.
In fact, the oldest recipe in existence, according to historians are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius assembled a number of documents describing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were divided into starters, entrees and desserts, a style of dining still practiced today. Aspicius recounts how the ancient chefs used a good variety of spices, including many that are still in use today for example thyme, rue and asafoetida. Later on, there are a couple of interesting books which were published in the 1300s - one book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that is popular today, but instead recipes for the types of food prepared by the cooks of the rich people of the period. Later on in the 1400s, the Crusaders brought back many foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices led to an outbreak in books on cookery, many of which are kept safe in private collections. By the advent of the twentieth century, recipe publications were in high demand, as a result of more people being able to read, increased leisure time and having more money. |
We hope you enjoy this Korean Barbequed Short Ribs recipe.
