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BBQ Korean Short Ribs




Source of Recipe


ivillage






Recipe Introduction


The moment you sink your teeth into one of these moist beef ribs, the flavors of sweet, salt, hot and savory hit your taste buds all at once. Be sure to marinate the ribs for a full 2 to 3 hours in advance to give them plenty of time to soak up the luscious sauce, which will caramelize to perfection over low heat on the grill.





List of Ingredients



• 1 teaspoon dried mango powder (anchoor; you can find it at most Indian grocery stores)
  
• 1/2 teaspoon crushed Sichuan pepper (substitute plain black peppercorns in a pinch)
  
• 1 teaspoon cayenne
  
• 1 tablespoon toasted sesame oil
  
• 3 tablespoons canola oil
  
• 1/2 cup chopped fresh chives
  
• 2 cloves garlic, minced
  
• 1/2 cup toasted sesame seeds
  
• 4 pounds beef short ribs
  
• 2 cups light soy sauce
  
• 1 cup sugar
  






Instructions



1. Mix all ingredients except the ribs in a large bowl. Combine well. Place the ribs in a baking dish and pour the mixture over them. Slather the ribs with your hands to coat them well and evenly with the sauce. Marinate for 2 to 3 hours, covered, at room temperature.
   
2. Heat the grill. Place the ribs on the grill rack or barbecue when the coals are glowing red hot and the flames have died down, and baste with any leftover sauce. Turn often to cook both sides, until the meat is brown, tender, and caramelized.
   






Final Comments


Yield: 4 servings