Short Rib Barbecue
|Trimmed beef short ribs||4 Pound, sawed through bone|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sliced green onions with tops||1⁄4 Cup (4 tbs)|
|Sesame seed||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced or mashed|
Cut short ribs into approximately 2 1/2-inch cubes.
With bone side down, dice-cut this way: Cut cubes halfway to bone every 1/2 inch in one direction; at right angles, cut every 1/2 inch, but go only 1/2 inch deep.
Combine remaining ingredients to make marinade.
Put scored pieces of meat into marinade and chill, covered, in refrigerator for 4 to 5 hours.
Place meat, bone side down, on barbecue grill over high heat.
When brown, turn and cook on meat side.
Lift and turn meat throughout cooking time (about 15 minutes) to expose all surfaces to the heat.
Cook until crisply browned.
Provide plenty of napkins so the meat can be eaten out of hand.