Oriental Short Ribs, Marinated and Barbecued

IMG_3262 croppedThese could be Korean bulkogi, only somewhat more fiery! Beef ribs are cut in a flat, oriental fashion, into strips perpendicular to the bones. Preparation involves marinating time, between 12 and 24 hours (the longer the better!), so do consider it while planning the delivery.IMG_3258For 4 people i would prepare

  • 1250 g beef short ribs, about 1-1.5 cm  thick

For marinade:

  • 1 teaspoon ground black pepper,
  • 1 teaspoon cayenne pepper (i also used chilli powder instead, successfully),
  • 30 g brown sugar,
  • 125 ml soy sauce,
  • 2 large or 3 smaller minced fresh garlic cloves,
  • a teaspoon minced fresh ginger,
  • 3 tablespoons chopped green onion,
  • 50 ml (3 tbsp?) Chinese Shao Hsing wine or dry sherry,
  • 60 ml water,
  • 30 ml (2 tbsp?) sesame oil


  • 2 tablespoons sesame seeds, preferably toasted
  • 2 tablespoons chopped fresh coriander
  1. Gather the marinade components in a bowl, mix it carefully to make sure the sugar is dissolved and garlic  or ginger lumps have disappeared.
  2. In a large freezer bag mix the marinade with the strips pf meat, try to make sure all meat is well covered.
  3. The bag, tightly closed, remains in the fridge for at least 12 hours, preferably for 24.  Every now and then you may massage/squeeze the bag, change its shape, to facilitate equal penetration of the juices..
  4. Bring the meat out to room temperature before grilling.
  5. When the grill/bbq is hot, grill the strips briefly, (maybe 2 minutes per side for medium rare). Make sure the meat is cooked to desired level, and not tough and overcooked.
  6. Serve with sesame seeds and freshly chopped coriander.
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