| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Guinness stout |
| 1 |
|
Onion, large; sliced |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Sugar, brown |
| 1/4 |
c |
Sesame oil |
| 3 |
tb |
Garlic; minced |
| 4 |
lb |
Beef short ribs; cut crosswi |
| 1 |
c |
Honey |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Parsley, fresh; chopped |
| 1 |
tb |
Garlic; minced |
| 1 1/2 |
ts |
Pepper, black |
|
|
Bon Appetit, August 1992 |
INSTRUCTIONS
RIBS
GLAZE
FOR RIBS: Whisk first 6 ingredients in large bowl to blend. Place ribs in
glass baking dish. Pour marinade over. Cover and refrigerate overnight.
FOR GLAZE: Whisk all ingredients in medium bowl to blend.
Prepare barbecue (medium heat). Remove ribs from marinade and place on
grill. Grill until cooked through, turning occasionally, about 10 minutes.
Brush with glaze and cook 1 minute per side. Serve with remainig glaze.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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