Recipe - Hot-And-Spicy Short Ribs

3 pound Beef short ribs *
*cut in 1in lengths
4 Garlic cloves
peeled and minced
2 1in cubes ginger
peeled and minced
3 md Scallions; trimmed & minced
2/3 cup Soy sauce
2 tablespoon Sesame oil
1 One half teaspoon Spicy sesame oil
1 tablespoon Sugar
2 tablespoon Cider vinegar
1 tablespoon Mirin (sweet rice wine)
One fourth tablespoon Freshly ground black pepper
2 tablespoon Toasted sesame seeds

TOAST THE SESAME SEEDS by spreading them over the bottom of a pie tin.
Roast them at 300F for 12to16 minutes. Stir sesame seeds often, until
they are golden. With a very sharp knife, score the meat on each short rib
in a crisscross pattern, making the cuts about 3/8inch apart and cutting
almost to the bone. This will allow the marinade to penetrate and help
tenderize the meat. Place the short ribs in a large shallow baking pan.
Combine the rest of the ingredients, pour the marinade over the meat and
toss well to mix. Cover and refrigerate the ribs for 24 hours, turning them
in the marinade several times. When you are ready to cook the short ribs,
preheat the oven to 325F. Arrange the ribs on a rack in a shallow roasting
pan. Brush ribs with a little of the marinade. Roast them uncovered for 20
minutes. Remove the pan from the oven, turn the ribs and brush them with
the marinade. Raise the oven temperature to 500F. After the ribs have stood
for 10 minutes at room temperature, return them to the oven and roast them
for 5 minutes. Turn them again, baste them lavishly with the marinade and
roast them for 3 to 5 minutes longer for rare, about 8 minutes for
mediumrare. Brush the ribs with any remaining marinade and serve them with
fluffy boiled rice and a crisp salad. Makes 4 to 6