| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Korean | Meat | 10 | Servings |
INGREDIENTS
| 5 | lb | Beef short ribs; 2 1/2" long |
| 1 | tb | Sesame seeds |
| 1 | c | Soy sauce |
| 2 | tb | Mirin (sweet rice wine) or sherry |
| 3 | tb | Sugar |
| 2 | ts | Fresh ginger; finely minced |
| 4 | Cloves garlic; crushed | |
| 2 | tb | Dried red pepper; chopped |
INSTRUCTIONS
MARINADE Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to mreinade. Place ribs in a large plastic bag. Combine marinade ingredients and pour over ribs, pressing air out of bag and sealing securely. Marinate in refrigerator at least 4 hours. Remove ribs from bag, shaking off excess marinade. 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 "Boog" Powell Date: Fri, 09 Aug 1996 07:18:27 -0700 From: cstarz@teleport.com (Carey Starzinger) bbq-digest V2 #071 From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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