Korean Barbequed Short Ribs

Recipe Ingredients

5 lbs	2270g / 80oz	Beef short ribs - 2 1/2" long
		Marinade
1 tablespoon	15ml	Sesame seeds
1 cup	237ml	Soy sauce
2 tablespoons	30ml	Mirin - (sweet rice wine) or sherry
3 tablespoons	45ml	Sugar
2 teaspoons	10ml	Fresh ginger - finely minced
4		Garlic cloves - crushed
2 tablespoons	30ml	Dried red pepper - chopped

Recipe Instructions

Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to marinade. 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

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