| 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.
A Message from our Provider:
“Either Jesus pays or you do”