Barbecued Beef Short Ribs
|Beef chuck ribs||6 Pound, cut into 1-rib pieces|
|Water||1 Cup (16 tbs)|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Dry sherry||2⁄3 Cup (10.67 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Ground red pepper||1 Tablespoon|
|Grated fresh ginger||1 Tablespoon|
|Chinese five spice powder||2 Teaspoon|
Trim excess fat from ribs.
In large roasting pan, arrange ribs in single layer.
For marinade, in medium saucepan combine remaining ingredients.
Cook over medium heat on range top until sugar is dissolved.
Remove from heat; cool slightly.
Pour marinade over ribs.
Cover and marinate in refrigerator 1 hour, turning ribs once.
Cover roasting pan with foil.
Arrange medium-hot Briquets around drip pan.
Place roasting pan on grid; cover grill and cook ribs 45 minutes.
Remove ribs from roasting pan and place directly on grid; reserve marinade.
Continue cooking, in covered grill, 45 to 60 minutes longer or until ribs are tender, turning occasionally.
Brush ribs again with reserved marinade just before serving.
Calories 341 Calories from Fat 138
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 6.2 g30.8%
Trans Fat 0 g
Cholesterol 107.1 mg35.7%
Sodium 920.1 mg38.3%
Total Carbohydrates 11 g3.7%
Dietary Fiber 0.53 g2.1%
Sugars 7.7 g
Protein 37 g74.1%
Vitamin A 6% Vitamin C 2.2%
Calcium 3.1% Iron 24.2%
*Based on a 2000 Calorie diet