4 pounds beef short ribs -- *
***MARINADE***
1 teaspoon garlic -- crushed
2/3 cup green onions -- thinly sliced
1 tablespoon fresh ginger -- grated
1/2 cup soy sauce
1/2 teaspoon ground red pepper
1/2 cup water
1/8 teaspoon fresh ground Szechuan pepper
1/4 cup dark-roasted sesame oil
2-1/2 tablespoon brown sugar -- packed
green onions
1-1/2 tablespoon sesame seeds -- toasted
radish rose
***GARNISH***
red chili peppers
-- fresh mild crushed
Instructions:
* Trim the beef short ribs and cut no more than 3/8 to 1/2" thick.
Combine sliced green onions, soy sauce, water, sesame oil, brown sugar,
sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns.
Place beef short ribs and marinate in plastic bag or utility dish,
turning to coat. Close bag securely or cover dish and marinate in
refrigerator 4 to 6 hours, turning occasionally. Remove ribs from
marinade -- reserve marinade. Place ribs on grill over medium coals.
Broil 5 to 6 minutes. Turn ribs over -- brush or spoon on marinade.
Cover and continue cooking 5 to 6 minutes or until desired degree
of doneness. Place ribs on platter. Garnish with chili peppers, green
onions and radish rose. NOTE FROM JOHN ULDRICH: "This is a Blue Ribbon
Winner created by a friend and cook-off competitor John Michels. He
won the outdoor division and Grand Champion award with this dish in
the 1988 National Beef Cook-off -- a $15,000 entry!"
