Ingredients Jump to Instructions ↓

  1. Recipe Ingredients Autoconvert units to: Metric US 4 Meaty short ribs (large) Marinade 4 1/2 tablespoons 67ml Peanut butter 2 1/4 tablespoons 33ml Curry powder 1/2 tablespoon 7 1/2ml Black pepper - (fresh cracked) 1/2 Fresh ginger root 10 Green onions 1/3 cup 78ml Oriental toasted sesame oil 4 tablespoons 60ml Brown sugar 3/4 cup 177ml Soy sauce 1/2 cup 118ml Rice sherry wine 2 cups 186g / 6.6oz Garlic cloves - (minced) (large)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Chill the meat well. This cutting method will not work well on room temperature ribs. Make short ribs 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 of an even thickness. 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. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. NOTE: This sauce is excellent for chicken, too.


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