Oriental Sweet & Sour Spare Ribs

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Beef, Ribs, Bulgoki, Kalbi, Oriental, Korean, Short Ribs

Korean style beef short ribs are normally grilled, but I put these on indirect at 250°F (grid) for 2.5 hours until the 'wiggle test' proved they were done and finished them with a glaze at 425°F for about 20 minutes.Granted, they are not authentic, but the ribs came out tender and moist with that distinctive Korean flavoring of sesame, garlic and green onion with just a bit of heat. The addition of honey to the glaze brought all the flavors together.


INGREDIENTS:
4 lbs Beef short ribs that were cut 1/2 to 3/4" thick were marinated overnight.
Marinade
1/2 cup soy
1/4 cup dry sherry
1/4 cup water
4 Tbs finely chopped green onion
2 tsp finely minced garlic
1 tsp finely grated fresh ginger
2 tsp crushed red pepper
1 Tbs sugar
1 tsp dark (Asian) sesame seed oil
1/2 tsp fresh ground black pepper
2 Tbs toasted, crushed sesame seeds
Jack Daniels wood chips
Glaze
Strain the marinade and reduce to 1/3 the original volume. Add
2 Tbs finely chopped green onion
1-2 Tbs. Honey (to taste)
1 tsp crushed red pepper
a few drops of dark sesame oil




Procedure:
1 Warm and stir to dissolve the honey and mix ingredients. No need to cook this mixture. Baste the ribs and return them to the Egg at 425°F, still setup for indirect cooking. Baste and turn frequently until the glaze has thickened a little, about 20 minutes for this cook.
2 White rice, kim chee and cold beer compliment these very well.


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, DobieDad, 2007/01/15