Recipe - Oriental Short Rib Barbeque-Uldrich

ELAYNE CALDWELL KVNH17B
4 pound Beef short ribs; *
2/3 cup Green onions; thinly cut or sliced up
One half cup Soy sauce
One half cup Water
One fourth cup Darkroasted sesame oil
2 One half tablespoon Brown sugar; packed
1 One half tablespoon Sesame seeds; toasted,
crushed
1 teaspoon Garlic; crushed
1 tablespoon Fresh ginger; grated
One half teaspoon Ground red pepper
1/8 teaspoon Fresh ground Szechuan pepper
Fresh mild red chili peppers
Green onions
Radish rose

* Trim the beef short ribs and cut no more than 3/8 to 1/2" thick.
NOTE FROM JOHN ULDRICH: "This is a Blue Ribbon Winner created by a friend
and cookoff competitorJohn Michels. He won the outdoor division and
Grand Champion award with this dish in the 1988 National Beef Cookoff a
$15,000 entry!" Combine cut or sliced up green onions, soy sauce, water, sesame oil,
brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan
peppercorns. Place beef short ribs and marinade in plastic bag or utility
dish, turning to coat. Close bag securely or cover dish and marinate in
refrigerator 4 to 6 hours, turning occasionally.
Remove ribs from marinade; reserve marinade. Place ribs on grill over
medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on
marinade. Cover and continue cooking 5 to 6 minutes or until desired degree
of doneness. Place ribs on platter; garnish with chili peppers, green
onions and radish rose.
From: Blue Ribbon BBQ by John Uldrich.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini