Jean's Korean Short Ribs
rec.food.cooking/Jean B./2002

I am usually not too fond of short ribs, but this Korean recipe is quite worthwhile. Per usual, it has been "kluged" together from several sources.

4 large, lean, meaty short ribs
1/2 c soy sauce (I use Japanese)
1/4 c sugar
2 Tbsp dark Oriental sesame oil (I use Kadoya)
2 large cloves garlic, minced
2 large scallions, sliced (including some of the green tops)
1 Tbsp sliced gingerroot
1 Tbsp cider vinegar

Combine all but ribs in a small pot. Bring to a boil, stirring constantly. Take from heat.

Score rib meat down to the bone in a diamond pattern (diamonds should be less than 1/2 inch in size). Marinate meat for about six hours, turning and basting it occasionally.

Preheat oven to 325F. Take ribs from marinade and place on rack in roasting pan. (Do yourself a favor and spray the rack and pan with a nonstick coating; you might even want to line the pan with foil.)

Bake ribs for 1 hour and 45 minutes, at which point they will look somewhat charred.