Title: Oriental Short Rib Barbeque-Uldrich
Categories: Beef Bbq
Yield: 6 Servings
| 4 | lb | Beef short ribs; * |
| 2/3 | c | Green onions; thinly sliced |
| 1/2 | c | Soy sauce |
| 1/2 | c | Water |
| 1/4 | c | Dark-roasted sesame oil |
| 2 1/2 | tb | Brown sugar; packed |
| 1 1/2 | tb | Sesame seeds; toasted, crushed |
| 1 | ts | Garlic; crushed |
| 1 | tb | Fresh ginger; grated |
| 1/2 | ts | Ground red pepper |
| 1/8 | ts | Fresh ground Szechuan pepper |
| | | Fresh mild red chili peppers |
| | | Green onions |
| | | Radish rose |
* Trim the beef short ribs and cut no more than 3/8 to 1/2" thick.
NOTE FROM JOHN ULDRICH: "This is a Blue Ribbon Winner created by a friend
and cook-off competitor--John Michels. He won the outdoor division and
Grand Champion award with this dish in the 1988 National Beef Cook-off -- a
$15,000 entry!" Combine sliced green onions, soy sauce, water, sesame oil,
brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan
peppercorns. Place beef short ribs and marinade in plastic bag or utility
dish, turning to coat. Close bag securely or cover dish and marinate in
refrigerator 4 to 6 hours, turning occasionally.
Remove ribs from marinade; reserve marinade. Place ribs on grill over
medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on
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 rose.
From: Blue Ribbon BBQ by John Uldrich.