4th of July

Besides being the 4th of July it is also BBQ Spareribs Day.  I found a tasty Korean BBQ short rib recipe in Eating Well magazine and thought it would be good to share today.

1 large ripe pear
3 cloves garlic, grated
3 Tbsp. soy sauce
2 Tbsp. sesame oil
2 tsp. grated fresh ginger
1/4 tsp. ground pepper
6 bone-in cut beef short ribs ( 1 1/2 lb)
3 c. cauliflower or potato rice
Ssamjang Sauce (recipe below)

Combine pear, garlic, soy, oil, ginger and pepper in a large storage bag. Mix thoroughly. Add ribs and massage the marinade into them. Refrigerate, turning occasionally for 1 day.

Preheat grill to high. Lightly oil the grill rack. Shake any excess marinade off the ribs. Grill, without crowding, 30 to 45 seconds per side for rare, or longer if desired. Let rest for 5 minutes.

 

To serve, place rice in the center of the plate and two ribs with 1 teaspoon Ssamjang.

Ssamjang:  Combine 3 Tbsp. soy sauce, 2 Tbsp. rice vinegar, 2 Tbsp. Sriracha, 2 Tbsp. sesame seeds, 1 tsp. sesame oil, and 1 grated clove garlic in a small bowl.

 

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