|
|
Sweet, sticky, and finger lickin' good.
Serve these beef short ribs with wedges of fresh pineapple on
the side.
Hawaiian Barbecued
Beef Ribs
- 1 cup soy sauce
6 tablespoons dark brown sugar, firmly packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chile or to taste
2 teaspoons Chinese five spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
4 to 6 pounds beef short ribs
- To prepare sauce: in a small saucepan
combine all the ingredients. Cook over medium heat to dissolve
the sugar, but do not boil. Remove the marinade from the heat
and let it cool. Set it aside until you are ready to marinate
the ribs.
- To barbecue the ribs: two hours before
your barbecue, spread the ribs out in a roasting pan, large enough
to hold them in a single layer. You may need to divide the meat
between two pans. Pour the sauce over the ribs, making sure all
the meat is well covered. Turn and rub the ribs with the sauce
several times during the marinating period. Refrigerate until
ready to cook.
- When the fire is ready, position the rack
3-inches above the heat source.
- Remove the ribs from the marinade and
reserve the marinade in a bowl or pitcher, including any excess
scraped off the ribs. Bring the marinade in a saucepan to a boil
and cook, boiling for 5 minutes. Set aside.
- Place the ribs on the grill and sear for
10 minutes on each side.
- Spoon on the reserved marinade at little
at a time after each turn. Cook for 5 minutes, then turn and
baste the second side.
- Continue turning and basting every 5 minutes
until the ribs are done, 30 to 40 minutes. The meat should be
slightly pink on the inside and crusty brown on the outside.
Makes 2 2/3 cups sauce, serving 4 to 6
people.
loading
|
|
|