Korean Style Grilled Beef Short Ribs
|Lean beef short ribs||4 Pound, cut 3- to 5-inches long|
|Sesame oil||1 Tablespoon|
|Sesame seed oil||1 Tablespoon|
|Finely sliced green onion||3⁄4 Cup (12 tbs)|
|Garlic||4 Clove (20 gm), finley minced (Large Cloves)|
|Finely minced ginger root||1 Tablespoon|
|Roasted sesame seeds||3 Tablespoon|
|Medium japanese soy sauce||10 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
|Sugar||6 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Black pepper||3 Dash|
|Brandy||2 Tablespoon (If Desired)|
With a sharp knife, make a lengthwise cut down center of meaty side of 1 rib to bone.
Cut will form 2 pieces of meat still attached to bone.
Starting inside cut, make a horizontal cut through 1 piece of meat about 1/2 inch above bone.
Do not cut all the way through, detaching meat.
Make 1 to 2 more cuts through piece of meat, laying it open in a strip.
Repeat on other half of meat in the same way.
Lightly score tops of beef strips.
Repeat with remaining ribs.
Carefully dip 1 rib at a time into Marinade, coating meat strips.
Layer ribs in a large shallow pan.
Pour on remaining Marinade.
Cover and refrigerate 6 to 8 hours.
Remove ribs from refrigerator and preheat charcoal grill 30 minutes before cooking.
Mix sesame oil into ribs.
Grill ribs, basting occasionally with Marinade, over a hot fire about 20 minutes.
Cook until crusty and brown on outside and slightly pink inside or to desired degree of doneness or place ribs on a rack set in a foil-lined pan and broil in oven.
Marinade: In a medium-size bowl, combine all ingredients.
Stir until sugar dissolves.