Recipe - Korean Barbequed Short Ribs

5 pound Beef short ribs; 2 1/2" long

MARINADE
1 tablespoon Sesame seeds
1 cup Soy sauce
2 tablespoon Mirin (sweet rice wine) or
sherry
3 tablespoon Sugar
2 teaspoon Fresh ginger; finely minced
4 Cloves garlic; crushed
2 tablespoon Dried red pepper; chopped

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)

bbqdigest V2 #071

From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.