Asian Short Ribs Recipe
Asian Short Ribs has an awesome taste. The beef and chicken broth gives the Asian Short Ribs a miraculous taste. Asian Short Ribs is inspired by restaurants internationally. Must try it.
Ingredients
2 tablespoons sesame seeds
1/3 cup each sugar, soy sauce, and regular-strength chicken broth
3 tablespoons bourbon
1 teaspoon chopped fresh ginger
1 clove garlic, quartered
1 small onion, cut into 8 wedges
2 tablespoons sesame oil or salad oil
1 green onion (including top), finely chopped
Unseasoned meat tenderizer
4 pounds lean beef short ribs, cut into 3 to 4-inch lengths
Directions
Toast sesame seeds in a small frying pan over medium heat until golden
Pour seeds into a blender and add sugar, soy, broth, bourbon, ginger, garlic, onion wedges, and oil.
Whirl until well blended, then stir in green onion and set aside.
Apply tenderizer to ribs according to package directions.
Place each rib with bone side down and score meat in a crisscross pattern.
Make one set of parallel cuts 1/2 inch apart, cutting through meat halfway to bone.
Then make a second series of cuts at right angles to the first set, making cuts 1/2 inch deep and 1/2 inch apart.
Place ribs in a large heavy-duty plastic bag.
Pour marinade over meat in bag; seal bag securely and rotate to distribute marinade.
Place in a shallow baking pan.
Refrigerate for about 4 hours, turning bag over occasionally.
Lift ribs from marinade and drain briefly (reserve marinade).
Place on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning and basting often with marinade, until ribs are well browned on all sides and meat near bone is done to your liking; cut to test
Pour seeds into a blender and add sugar, soy, broth, bourbon, ginger, garlic, onion wedges, and oil.
Whirl until well blended, then stir in green onion and set aside.
Apply tenderizer to ribs according to package directions.
Place each rib with bone side down and score meat in a crisscross pattern.
Make one set of parallel cuts 1/2 inch apart, cutting through meat halfway to bone.
Then make a second series of cuts at right angles to the first set, making cuts 1/2 inch deep and 1/2 inch apart.
Place ribs in a large heavy-duty plastic bag.
Pour marinade over meat in bag; seal bag securely and rotate to distribute marinade.
Place in a shallow baking pan.
Refrigerate for about 4 hours, turning bag over occasionally.
Lift ribs from marinade and drain briefly (reserve marinade).
Place on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning and basting often with marinade, until ribs are well browned on all sides and meat near bone is done to your liking; cut to test
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