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Recipe: Korean Barbequed Short Ribs

Main Dishes - Beef and Other Meats
KOREAN BARBEQUED SHORT RIBS

5 pounds beef short ribs, 2 1/2-inch long
FOR THE MARINADE:
1 tablespoon sesame seeds
1 cup soy sauce
4 garlic cloves, crushed
3 tablespoons sugar
2 tablespoons chopped dried red pepper
2 tablespoons mirin (sweet rice wine) or sherry
2 teaspoons finely minced fresh ginger

Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to remaining ingredients for the marinade.

Place ribs in a large plastic bag. Pour marinade over ribs, pressing air out of bag and sealing securely. Marinate in refrigerator at least 4 hours.

WHEN READY TO COOK:
Remove ribs from bag, shaking off excess marinade. Pour marinade into a small saucepan. Bring to a boil and simmer 2-3 minutes.

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 Powell
MsgID: 17972
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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