4 lb beef short ribs, 2 1/2 long
2/3 cup kikkoman teriyaki sauce
1 tbsp toasted sesame seeds
1 tsp sugar
2 tsp tabasco sauce
2 lg. cloves garlic, pressed
Directions
Score meaty side of ribs opposite bone, 1/2" apart,
1/2" deep, lengthwise and crosswise. Place ribs in
large plastic bag. Combine teriyaki sauce, sesame
seed, sugar, Tabasco and garlic; pour over ribs.
Press air out of bag; tie top securely. Refrigerate 4
hours, turning bag over occasionally. Remove ribs and
broil or grill 4" from heat source or hot coals 15 to
18 minutes, or until outsides of ribs are brown and
crisp. Turn ribs over occasionally during cooking.
Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson - Cooking Echo
Servings: 6 servings
Korean Ribs Recipe brought to you by Recipe Ideas
Categories: Korean; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into history, in fact as far into history as the early Egyptians, and potentially, even further back. Having said that, generally, these old records were just simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in ancient Sumerian which show the preparation 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 blissful and exhilarated. During the time of the Romans a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were separated into starters, main course and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient cooks were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as basil, mint and parsley. Moving our culinary historical trip onwards, there were some interesting books from the fourteenth century : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of those days. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and spices was responsible for an increase in books on cookery, many of which are now in private libraries. When we get to the 20th century, cookery publications are greatly in demand due to higher levels of literacy, people having increased spare time and a general increase in wealth. The arrival of TV brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Korean Ribs recipe.
