Wednesday, July 23, 2008
Asian Style Short Ribs
There is this restaurant in Lville that we frequented when we still lived there. Always always ordered their BBQ Ribs. It's a Chinese restaurant, so supposedly, this is kinda Chinese BBQ Ribs, yeah? But then, any other places we find such ribs, usually Korean joints. So, Asian Style Short Ribs it is.
Make this so often that I just absentmindedly mix the ingredients together. The ratio of each ingredients is pretty much adjustable to taste though, I may say. Those simple 'dressings/marinade' that one can taste along while whipping it up. If you like it sweeter, hit more honey. We like tons garlic and ginger.
- garlic, minced
- ginger, grated
- soy sauce
- sesame oil
- rice wine vinegar
- brown sugar
- Mix all the ingredients (except the ribs) in a bowl. Whisk well.
- Put the ribs to the marinade. Make sure all ribs are nicely covered with marinade. Cover.
- Let it marinade for at least 4 hours in the fridge.
- Heat grill, or pan. Cook ribs until it has some crisp and char. Try not to flip the ribs too often. Just flip once, when one side is nicely grilled, flip to the other side.
- Garnish with chopped scallions.
- Grill is the preferred method. Though honestly, the only time I bother to start up grill, clean and scrub the grill, etc, is when I cook this in massive amounts for party. Otherwise, I just heat my pan in high heat (it has to be sizzling hot to get the charred effect), and pretend that it is a grill.
Do not overcrowd the pan. I have a big pan that fits 5-6 ribs comfortably at once, thus I only have to do two rounds of 'grilling.' If few more time of cooking needed (smaller pan), lower the heat between cooking (when transfering the cooked ribs to putting in fresh ones to pan). The high heat will char/ burn the next round very quickly.