Chinese Short Rib Barbeque-Uldrich

Recipe Ingredients

4 lbs	1816g / 64oz	Beef short ribs - *
2/3 cup	41g / 1.4oz	Green onions - thinly sliced
1/2 cup	118ml	Soy sauce
1/2 cup	118ml	Water
1/4 cup	59ml	Dark-roasted sesame oil
2 1/2 tablespoons	37ml	Brown sugar - packed
1 1/2 tablespoons	22ml	Sesame seeds; toasted - crushed
1 teaspoon	5ml	Garlic - crushed
1 tablespoon	15ml	Fresh ginger - grated
1/2 teaspoon	2.5ml	Ground red pepper
1/8 teaspoon	0.6ml	Fresh ground Szechuan pepper
		Fresh mild red chili peppers
		Green onions
		Radish rose

Recipe Instructions

* 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 cook-off competitor--John Michels. He won the outdoor division and Grand Champion award with this dish in the 1988 National Beef Cook-off -- a $15,000 entry!"

Combine sliced 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. Grill 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.

Source:
"Blue Ribbon BBQ" by John Uldrich

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