UNUSUAL CHINESE GRILLED SHORT RIBS

4 large, meaty short ribs
FOR THE CURRY BASED BLENDER SAUCE:
3/4 cup soy sauce
1/2 cup rice sherry wine
1/3 cup oriental toasted sesame oil
4 1/2 tbsp peanut butter
10 green onions, minced (white portion only)
1/2 fresh ginger root, grated
2 large garlic cloves, minced
4 tbsp brown sugar
2 1/4 tbsp curry powder
1/2 tbsp fresh cracked black pepper

TO PREPARE THE SHORT RIBS:
Make short ribs into short, flat strips. Chill the meat well. This cutting method will not work well on room temperature ribs. Begin by placing rib fat-side-up on cutting board and cut 1/4-inch high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4-inch layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or other flat surface, pound meat until it is off an even thickness.

TO MAKE THE CURRY BASED BLENDER SAUCE:
Blend the soy sauce, rice wine, sesame oil, and peanut butter in a blender for about 15 seconds at "Blend" speed. Add the remaining ingredients for the sauce to the blender mixture and operate on "low" for about 45 seconds.

Rub sauce onto butterflied ribs and refrigerate for 2 or more hours.

TO COOK THE SHORT RIBS:
Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done.

NOTE: The sauce is excellent for chicken, too.

Servings: 4
Source: unknown