BEEF RIBS, KOREAN-STYLE

Start 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