Cooking Recipe Korean Barbequed Short Ribs
Recipe Ingredients
5 lb
Beef short ribs, 2 1/2" long
ARINADE
1 tb
Sesame seeds
1 c
Soy sauce
2 tb
Mirin (sweet rice wine) or
-sherry
3 tb
Sugar
2 ts
Fresh ginger, finely minced
4 ea
Garlic cloves, crushed
2 tb
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