Kalbi-Korean Spareribs
4 lb beef short ribs (2 inch lengths) 1/2 cup green onion, chopped 2 cloves garlic, crushed 2 tbsp sesame seeds 1 cup teriyaki sauce 1 tbsp sesame oil 1/4 tsp pepper 1/4 tsp powdered ginger (or fresh minced ginger) Combine liquid and seasonings in a mixing bowl. Place ribs in a large flat pan (or double boiler pan from oven) and pour mixture over ribs. Store in the refrigerator 2 hours or overnight. Bake on the broiling pan in a 350* oven for 2-3 hours (or barbecue over low heat). Note: Great with steamed white rice or fried rice and Kimchee.
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