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
USMETRIC

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

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.
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.

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