Korean Barbequed Short Ribs


  • 5 lb Beef short ribs, 2 1/2″ long


  • 1 tb Sesame seeds
  • 1 c Soy sauce
  • 2 tb Mirin (sweet rice wine) or
  • -sherry
  • 3 tb Sugar
  • 2 ts Fresh ginger, finely minced
  • 4 ea Garlic cloves, crushed
  • 2 tb Dried red pepper, chopped
  1. Toast sesame seeds in pan over low flame.  Grind sesame seeds  in mortar and pestle and add to mreinade.  Place ribs in a  large plastic bag. Combine marinade ingredients and pour over  ribs, pressing air out of bag and sealing securely.
  2. Marinate  in refrigerator at least 4 hours.  Remove ribs from bag,  shaking off excess marinade.
  3. 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.


Share & Print

0 0 100 0

No Comments

Leave a Reply