Unusual Chinese Grilled Short Ribs

Name: Unusual Chinese Grilled Short Ribs
Cook time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 large eggs; 1/3 cup toasted sesame oil; 4 1/2 tablespoons peanut butter; 4 tablespoons brown sugar; 2 1/4 tablespoons curry powder; 3/4 cup soy sauce; 1/2 tablespoon black pepper (fresh cracked); 1/2 cup rice sherry wine; 1/2 fresh gingerroot; 2 garlic cloves (minced); 10 green onions; beef short rib (meaty)

Submitted by Vnut-Beyond Redempt

Download

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

4 large eggs
¹⁄₃ cup toasted sesame oil
4 ¹⁄₂ tablespoons peanut butter
4 tablespoons brown sugar
2 ¹⁄₄ tablespoons curry powder
³⁄₄ cup soy sauce
¹⁄₂ tablespoon black pepper (fresh cracked)
¹⁄₂ cup rice sherry wine
¹⁄₂ fresh gingerroot
2 garlic cloves (minced)
10 green onions
beef short rib (meaty)

directions

Make shortribs into short, flat strips.
Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib.
Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip.
Using the edge of a Chinese knife or other flat surface, pound meat until it is off an even thickness.
NOTE: Chill the meat well.
This cutting method will not work well on room temperature ribs.
MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed.
Grate the fresh ginger root and combine with the minced garlic.
Mince the white (only) portion of the green onions.
Add all ingredients to blender mixture and operate on "low"" for about 45 seconds.
Rub suace onto butterflied ribs and refridgerate for 2 or more hours.
NOTE: This sauce is excellent for chicken, too.
Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill.
Watch carefully to determine when done.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Vnut-Beyond Redempt

Singapore

Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. http://www.recipezaar.com/members/home/123897/Backtattoos.jpg The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.

View Full Profile