4 lb beef short ribs, 2 1/2 long
1/2 cup soy sauce
1/4 cup ; water
1 tbsp sugar
1 tbsp sesame seeds, toasted
1 tsp tabasco sauce
1/2 tsp garlic powder
Directions
Score meaty side of ribs, opposite bone, 1/2 inch
apart, 1/2 inch deep, lengthwise and crosswise.
Combine soy sauce, water, sugar, sesame seed, Tabasco
and garlic powder; stir until sugar dissolves.
Place ribs and sauce in large plastic bag; press air
out of bag and close top securely. Marinate 2 hours in
refrigerator, turning bag over occasionally. Remove
ribs from marinade and place on broiler pan; broil 2"
from heat for 15 minutes, or until ribs are brown and
crispy on all sides.
Posted on WWiVNet by Carl Uhrmacher. Formatted by
Cathy Harned.
Servings: 4 servings
Korean-Style Short Ribs Recipe brought to you by Recipe Ideas
Categories: Korean; Meat
The History of Recipes
It is possible to read the history of `recipes` way back into distant history, certainly as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, mostly, these ancient cookbooks were just very basic hieroglyphic recipes for preparing food.
In fact, the oldest recipe discovered so far, according to experts in ancient history are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by his fellow Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main meal and desserts, something we still use today. He also tells us how the early Romans were skilled in the use of a good variety of spices, including some that we all recognise for example basil, rue and dill. For the decades that followed, the upper-class families of the West competed to serve the best banquets, and because of this cooks and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and writing down recipes common in their social group. By the time we get to the 1900s, cookery publications were highly popular due to higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Korean Style Short Ribs recipe.
