Oriental Short Ribs Barbecue

SUBMITTED BY: Cattlemen's Beef Board and National Cattlemen's Be 

"National Beef Cook-Off winning recipe from 1988 by John Michaels, from Minnesota who creates a marinated beef short rib dish with a spicy Szechuan flair."
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PREP TIME  15 Min
COOK TIME  12 Min
READY IN  5 Hrs 27 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 pounds beef short ribs, trimmed of excess fat and cut cross-wise no more than 3/8 to 1/2 inch thick.*
  • 2/3 cup thinly sliced green onions
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup dark sesame oil
  • 2 1/2 tablespoons packed brown sugar
  • 1 1/2 tablespoons sesame seeds, crushed
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh grated ginger
  • 1/8 teaspoon freshly ground Szechuan peppercorns**
  • Fresh red chile peppers
  • Green onions
  • Radish roses

DIRECTIONS

  1. Combine sliced green onion, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns; reserve 1/2 cup marinade. Place beef ribs and marinade in a plastic bag, turning to coat. Close bag securely and marinate in refrigerator 4 to 6 hours, turning occasionally.
  2. Remove ribs from marinade. Place ribs on grid over medium heat.*** Grill 5 to 6 minutes. Turn ribs over; brush with reserved 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 roses.

FOOTNOTES

  • *Beef short ribs, cut 3/8 to 1/2 inch thick, may be special ordered from your meat retailer. Each rib piece should contain 3 crosscut rib bones.
  • **Szechuan peppercorns are available in the Oriental section of the supermarket. Freshly ground pepper may be substituted.
  • ***Test about four inches above coals for medium with 4 second hand count.
  • ©Cattlemen's Beef Board and National Cattlemen's Beef Association
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