4 large meaty short ribs
***MARINADE***
4-1/2 tablespoon peanut butter
2-1/4 tablespoon curry powder
1/2 tablespoon black pepper -- (fresh cracked)
1/2 fresh ginger root
10 green onions
1/3 cup oriental toasted sesame oil
4 tablespoon brown sugar
3/4 cup soy sauce
1/2 cup rice sherry wine
2 large garlic cloves -- (minced)
Instructions:
Chill the meat well. This cutting method will not work well on room
temperature ribs. Make short ribs into short, flat strips. Begin by
placing rib fat-side-up on cutting board and cut 1/4" high layer almost
(but not through) the bottom-most section of the rib. Turn meat over
and continue to make 1/4" layers until the rib is completely layered
and is now one long strip. Using the edge of a Chinese knife or other
flat surface, pound meat until it is of an even thickness. 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. Place ribs on grill, basting often
with sauce until done, about 30 minutes depending on heat of grill.
Watch carefully to determine when done. NOTE: This sauce is excellent
for chicken, too.
