Unusual Chinese Grilled Shortribs - Aymen Tanazefti
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Unusual Chinese Grilled Shortribs

Unusual Chinese Grilled Shortribs


Yield: 4 Servings
4 large,meaty shortribs
4 1/2 T peanut butter
2 1/4 T curry powder
1/2 T black pepper (fresh),Cracked
1/2 fresh ginger root
10 green onions
1/3 c oriental sesame oil,Toasted
4 T brown sugar
3/4 c soy sauce
1/2 c rice sherry wine
2 large garlic cloves (minced)
Make shortribs into short, flat strips. Begin by placing rib fatside-
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 otehr 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 suace onto butterflied ribs
and refridgerate 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.

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