BEEF RIBS, KOREAN-STYLEStart this dish three days before you plan to serve it. 2 1/2 pounds thinly sliced beef short ribs 1/2 cup brown sugar 1/2 cup dry sherry (drinking sherry, not cooking sherry) 1/2 cup soy sauce 1 (4 to 5-inch) piece fresh ginger, peeled and minced (1/4 cup) 2 cloves garlic, peeled and minced hot cooked rice (to serve) THREE DAYS BEFORE GRILLING THE RIBS:Combine all ingredients in a mixing bowl. Mix to be sure the meat is covered in marinade. Cover and store in refrigerator for 3 days. ON THIRD DAY:Lift meat out of marinade and barbecue over hot coals, or broil under a very hot, pre-heated broiler. Ribs will only take a few minutes on each side to be cooked through. Serve with rice. Servings: 5-6 Source: Cook Something by Mitchell Davis
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