Yield: 4 Servings

4 large, meaty short ribs
4 1/2 Tbsp peanut butter
2 1/4 Tbsp curry powder
1/2 Tbsp black pepper (fresh), cracked
1/2 fresh ginger root
10 green onions
1/3 cup sesame oil,
4 Tbsp brown sugar
3/4 cup soy sauce
1/2 cup rice sherry wine
2 large garlic cloves (minced)

Make short ribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1 cm high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1cm layers until the rib is completely layered and is now one long strip.

Using the edge of a blade knife or other flat surface, pound meat until it is of an even thickness. NOTE: Chill the meat well. This cutting method will not work well with room-temperature ribs.

MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at “Blend” speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on “low” for about 45 seconds. Rub sauce onto butterflied ribs and refrigerate for 2 or more hours.

NOTE: Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill.

Watch carefully to determine when done.

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