Korean Ribs
Korean ribs should be rinsed before using, as the saw used to slice them may spread bits of powder from the bones across the meat.
Ingredients:
1/4 cup each: water, soy sauce, firmly packed brown sugar, rice vinegar
1 clove garlic, minced
1 tbsp sesame oil
1 tsp each: ketchup, grated ginger
1/2 tsp chili flakes
1-1/2 to 2 lb (700 to 900 g) Korean beef short ribs in thin strips, rinsed
1 green onion, finely chopped
Put water, soy sauce, sugar, vinegar, garlic, sesame oil, ketchup, ginger and chili flakes in large zip-lock bag. Seal and shake to mix. Add ribs. Marinate overnight.
Preheat barbecue to medium-low heat. Remove meat from marinade. Grill on direct heat, uncovered, turning occasionally, 15 to 20 minutes or until meat is almost cooked to taste. Turn heat to high. Brown 1 minute on each side.
Makes 4 to 6 servings.
B-man
