The aroma of these cooking on your grill is enough to make your neighbors drool. The longer you let this marinate, the better. I like to make the ribs in the marinade, freeze and vacuum seal for when ever company comes or to take to office potlucks.
- 2 tablespoons sesame seeds
- 1⁄2 cup low sodium chicken broth
- 1⁄3 cup soy sauce
- 1⁄4 cup chinese rice wine or 1⁄4 cup dry sherry
- 2 1⁄2 tablespoons sugar
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, finely chopped
- 2 teaspoons chili-garlic sauce
- 2 lbs beef short ribs, Korean style (flanken ribs)
- 1 teaspoon cornstarch, dissolved in 2 tsp water
- Place seseme seeds in a small frying pan over medium heat to toast. Stirring frequently until lightly browned, about 3-4 minutes. Immediately remove from heat & cool. When seeds are cooled, grind in a spice grinder or food processer. Place ground seeds in a large bowl with broth, soy sauce, rice wine, sugar, garlic, ginger, green onions, and chili garlic sauce. Mix well and add ribs to coat. Cover and let stand in refrigerator for 4 hrs to overnight, turning once.
- Lift meat from marinade and drain briefly. Reserve the marinade in a small pan.
- Place ribs on a well oiled grill 3-4 inches abouve a solid bed of low-glowing coals or medium heat on a gas grill. Cook about 3 minutes per side for medium rare ribs.
- While meat is cooking, simmer marinade for 3 minutes. Add cornstarch solution, stirring, until sauce boils and thickens.
- Serve ribs with rice and sauce on the side.