Korean Barbecued Short Ribs
"Courtesy of San Francisco A La Carte"
- Ready In:
- 2hrs 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 lbs meaty short rib of beef (cut crosswise about a 1/4" thick)
- 3 tablespoons sugar
- 1⁄4 cup sesame oil
-
Marinade
- 1⁄2 cup soy sauce
- 1 tablespoon cider vinegar
- 2 green onions, and tops minced
- 1 tablespoon finely minced gingerroot
- 1 teaspoon dried red pepper flakes
- 1⁄4 cup sesame seeds
- 1 tablespoon flour
directions
- Make deep cuts in the meat between the ribs so the meat will absorb the marinade.
- Rub well with sugar and oil and let sit for 30 minutes.
- Combine ingredients for marinade, pour over ribs and let stand for 1 hour.
- Bake or barbecue, turning and basting frequently with marinade, for 20 to 30 minutes or until meat is cooked.
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Reviews
-
We both thoroughly enjoyed these short ribs! Cut the recipe in half as it is just the two of us. I used thick short ribs and marinated them for about 4 hours. I wanted to cut the sodium level so I used "recipe #216380" and it worked just great. I barbecued them and they came out juicy and tender. I will be making these again! Thank you for sharing. -
I thought the sauce for this was wonderful.My husband didn't particularly care for it, he wanted a savory sauce, hence the four stars. Thanks!
RECIPE SUBMITTED BY
marguerite moriarty
danville, ca
San Francisco Bay Area resident who loves cooking, new cuisines, interesting combinations of tastes. My favorite cookbook is Kitchen Conversations by Joyce Goldstein with her sweet,sour, salty,bitter menu combinations. Full-time Mom, animal owner/lover, part-time 'portrait artist'.
