Title: Unusual Chinese Grilled Shortribs
Categories: Bar-b-q, Main dish, Meats, Oriental
Yield: 4 servings
4 lg Meaty shortribs
1/3 c Toasted sesame oil
4 1/2 tb Peanut butter
4 tb Brown sugar
2 1/4 tb Curry powder
3/4 c Soy sauce
1/2 tb Black pepper (fresh cracked)
1/2 c Rice sherry wine
1/2 ea Fresh ginger root
2 cl Garlic, minced
10 ea Green onions
Make shortribs into short, flat strips. Begin by placing rib
fat-side-up on cutting board and cut 1/4" high layer almost (but
not through) the bottom-most section of the rib. Turn meat over
and continue to make 1/4" layers until the rib is completely
layered and is now one long strip. Using the edge of a Chinese
knife or other flat surface, pound meat until it is off an even
thickness.
NOTE: Chill the meat well. This cutting method will not work well
on room temperature ribs.
MARINADE:
(Curry Based Blender Sauce)
Blend all liquid ingredients in a blender for about 15 seconds at
"Blend" speed. Grate the fresh ginger root and combine with the
minced garlic. Mince the white (only) portion of the green onions.
Add all ingredients to blender mixture and operate on "low" for
about 45 seconds. Rub sauce onto butterflied ribs and refrigerate
for 2 or more hours.
NOTE: This sauce is excellent for chicken, too. Place ribs on
grill, basting often with sauce until done, about 30 minutes
depending on heat of grill. Watch carefully to determine when
done.
