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Korean Barbequed Short Ribs


5 pounds beef short ribs; 2 1/2" long
1 tablespoon sesame seeds
1 cup soy sauce
2 tablespoons mirin; (sweet rice wine) or
; sherry
3 tablespoons sugar
2 teaspoons fresh ginger; finely minced
4 each garlic cloves; crushed
2 tablespoons dried red pepper; chopped

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 Posted to the BBQ List by Carey Starzinger on Aug 09, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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