Thursday, May 7, 2015

BBQ Shortribs

2 tbsp. toasted sesame seeds, plus more for sprinkling
4 cloves (large) garlic, pressed
1 cup soy sauce
2 tbsp. each sherry, honey, sesame oil, water
2 tsp. fresh ginger, finely grated
1/2 cup chopped scallions (green and white parts, mixed), + more green tips for sprinkling
1 tbsp. red chili flakes
6 lb. short ribs, cut into thin pieces, about 2-1/2" long

      Grind sesame seeds in a coffee grinder until fine.  Place ground sesame seeds in a medium bowl and add garlic, soy, sherry, honey, sesame oil, water, ginger, scallions and red chili flakes; stir until thoroughly combined.  Place ribs in a large baking dish, pour marinade over, and turn to coat.  Cover and let marinate in refrigerator 2 - 3 hours.  Heat grill to medium-high.  Remove ribs from marinade and grill on both sides until golden brown and crispy, about 15 minutes.  Reduce heat of grill, close cover, and grill until tender, about 15 minutes longer.  Remove to a platter and sprinkle with sesame seeds and green onions.

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