Sweet-Soy Grilled Bone-In Short Ribs
By Steven Raichlen
YIELD: Makes 4 servings
1 cup sugar
3/4 cup Chinese oyster sauce
1/2 cup soy sauce
1/2 cup sake (Japanese rice wine), Chinese rice wine, or dry sherry
3 cloves garlic, minced
1 piece (1 inch) peeled fresh ginger, minced
2 scallions, white parts minced, green parts thinly sliced
3-4 pounds bone-in individual beef short ribs
1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 3 to 4 hours.
2. Set up the grill for indirect grilling and preheat to medium (325° to 350°F)
3. When ready to cook, brown the ribs on both sides directly over the fire before moving them to the center of the grate, over the drip pan and away from the heat, and covering the grill. The ribs will be tender and cooked through after 1 1/2 to 2 hours. If the ribs start to brown too much halfway through cooking, wrap them in aluminum foil.
4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.