Butterflied Beef Short Ribs
These are Chinese-style barbecued ribs. Purchase the meatiest, leanest beef short ribs you can find. Follow the instructions to butterfly them. The marinade is full of Asian influences, like curry powder, soy, and fresh ginger.
- Sesame seeds - 4 tablespoons, lightly toasted
- Peanut Butter - 1 tablespoon
- Dark Brown Sugar - 4 tablespoons(Alt. honey)
- Curry powder - 2 tablespoons
- Soy Sauce - 1/2 cup
- Freshly ground black pepper - 1 tablespoon
- Corn Oil - 1/3 cup
- Cream Sherry - 1/3 cup
- Fresh Ginger - 1/2 to 1 teaspoon, grated (peeled)
- Garlic Cloves - 4, minced
- Finely chopped green onion - 2 teaspoons, white part only
- Beef Short Ribs - 2-1/2 to 3 pounds
In the container of a blender, combine the sesame seeds, peanut butter, brown sugar, curry powder, soy sauce, pepper, oil, and sherry. Blend until the mixture is smooth. Transfer to a small bowl and add the ginger, garlic, and green onion. Set aside while carving the meat.
To facilitate slicing, the meat should be cold; if not, place the ribs in the freezer briefly before proceeding. To butterfly, place a rib, fat-side up, on a flat surface. Using a fish fillet or other sharp knife, saw parallel to the work surface, cutting into, but not through, the bottom layer of meat. Unfold the rib at the cut. Extend the strip by making a second cut in the meaty part of the rib. Be careful not to slice through the meat. Unfold the rib at the second cut so that the rib is now a thin strip.
Rub the short ribs with the marinade and refrigerate, covered, for 2 hours before grilling. Cook on an outdoor grill over direct heat until done to desired degree. Cooking time depends on the temperature of the fire. Turn and baste the ribs with the marinade periodically during cooking.