KOREAN STYLE SHORT RIBS W/ KIM CHI SLAW
JASON BATTS
ingredients
- 4 SHORT RIBS
- 1 TBS.SALT & PEPPER
- 1 1/2 C. PONZU
- 1/2 C.SOY SAUCE
- 1 C. SWEET CHILI SAUCE
- 1/4 C. RICE WINE VINEGAR
- 1/4 C. BROWN SUGAR
- 2 WHOLE GINGER, CUT IN HALF
- 2 BUNCHES OF SCALIIONS
- 1/2 HEAD SHREDDED CABBAGE
- 1 C. SUGAR
- 1 TBS. SALT & PEPPER
- 1/3 C. RICE WINE
- 1/3 C. RICE WINE VINEGAR
- 3/4 C. SWEET CHILI SAUCE
- TOASTED SESAME SEEDS
directions
- 1
1. COMBINE ALL INGREDIENTS TOGETHER, COVER AND MARINATE SHORT RIBS FOR 4HRS OR OVERNIGHT TO LET THE CONNECTIVE TISSUES BREAKDOWN FROM THE MEAT.
- 2
2. REMOVE MEAT FROM MARINADE AND GRILL 6 MINUTES ON EACH SIDE TO GET DIAMOND SHAPE MARKS.
- 3
3. COOK IN A 350 DEGREE OVEN FOR 18 MINUTES FOR MEDIUM RARE-MEDIUM 30 MINUTES FOR MEDIUM WELL-WELL DONE
- 4
4. LET REST FOR 15-20 MINUTES SO JUICES CAN FLOW, CUT AND SERVE WITH KIM CHI SLAW.
Source: JASON BATTS
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