4, Jul 2009
July 4 Short Ribs

Short ribs don’t really require much to be good. This was your basic simple asian marinade, grilled. They came out good, but next time I want to do more Korean bulgogi-style. Also, I should have dried the ribs more so they charred a little better. Still, yum.

1/4 c soy sauce
1/4 c shiaoxing rice wine
3 garlic cloves, coarsely chopped
2 tbsp sugar
2 tbsp hoisin sauce
2 tsp chili sauce
1 lb boneless short ribs
oil, salt, pepper

Mix all the non-rib ingredients together to make a marinade. Put the ribs and marinade in a ziploc bag and refrigerate overnight. Heat up the grill to high. Remove the ribs from marinade and pat dry. Oil the grate, lay the ribs on them, add salt and pepper. Grill a few minutes, top up, until charred. Flip, salt and pepper, and finish them. Eat.