Recipe by Ian Magary
You can use any cut of short ribs and or other meats as well. I like to use the Korean Cut of short-ribs which give you 1/4" - 1/2" lateral cuts of meat and the round disks of bone splayed out like half-dollars.
- 1 -2 lb beef short rib
- 6 ounces bull's eye spicy bbq sauce
- 6 ounces lawreys teriyaki sauce
- 1 (12 ounce) bottle beer
- 4 ounces soy sauce
- 2 -3 garlic cloves (crushed or minced)
- 1 small onion, minced
- splash white vinegar
- 1 limes (in the south pacific, several calamansi are used) or 1 lemon, squeezed (in the south pacific, several calamansi are used)
- 2 tablespoons adobo seasoning
- 1 (2/3 ounce) packet Good Seasonings Italian salad dressing mix or 0.5 (16 ounce) bottle Italian dressing
- black pepper
- 2 -3 minced boonie chili peppers (add more or less dependant upon your tolerance) or 2 -3 Thai chiles (add more or less dependant upon your tolerance)
Directions See How It's Made
- Combine all ingredients and mix together. Add the calamansi, lime or lemon halves after squeezing juice out. If you reserve some beer and are using the last of a bottle of BBQ sauce, you can pour some of the reserved beer in, recap, shake around, slowly open the cap and catch the rest of the BBQ sauce trapped on the sides of the bottle.
- Add the short ribs, making sure that all sides are coated with marinade. Marinate overnight unless you are using a vacuum marinade dish, wherein an hour or two should do.
- BBQ the short ribs over charcoal or gas and turn often, basting left over marinade as you do, to leave a thick coating on each rib or hunk of meat.
- These are so good that everyone fortunate enough to enjoy them with you will be sucking the sauce off of each bone!