Thursday, March 11, 2010

Barbecue – Korean Ribs


4 lb Beef short ribs, 2 1/2″ Long
2/3 cup Kikkoman Teriyaki sauce
1 tablespoon Toasted sesame seeds
1 teaspoon Sugar
2 teaspoon Tabasco sauce
2 large cloves garlic, pressed


Score meaty side of ribs opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise.

Place ribs in large plastic bag.

Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs.

Press air out of bag; tie top securely.

Refrigerate 4 hours, turning bag over occasionally.

Remove ribs and broil or grill 4 inches from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp.

Turn ribs over occasionally during cooking.

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