Beef

Ingredients

1 cup soy sauce
6 tablespoons dark brown sugar, firmly packed
1 cup water
2/3 cup dry sherry
2 teaspoons pure ground hot red chile or to taste
2 teaspoons Chinese five spice powder
3 teaspoons minced fresh ginger
2 teaspoons minced fresh garlic
4 to 6 pounds beef short ribs

Preparation

To prepare sauce: in a small saucepan combine all the ingredients. Cook over medium heat to dissolve the sugar, but do not boil. Remove the marinade from the heat and let it cool. Set it aside until you are ready to marinate the ribs.

2. To barbecue the ribs: two hours before your barbecue, spread the ribs out in a roasting pan, large enough to hold them in a single layer. You may need to divide the meat between two pans. Pour the sauce over the ribs, making sure all the meat is well covered. Turn and rub the ribs with the sauce several times during the marinating period. Refrigerate until ready to cook.

When the fire is ready, position the rack 3-inches above the heat source.

Remove the ribs from the marinade and reserve the marinade in a bowl or pitcher, including any excess scraped off the ribs. Bring the marinade in a saucepan to a boil and cook, boiling for 5 minutes. Set aside.

Place the ribs on the grill and sear for 10 minutes on each side.

Spoon on the reserved marinade at little at a time after each turn. Cook for 5 minutes, then turn and baste the second side.

Continue turning and basting every 5 minutes until the ribs are done, 30 to 40 minutes. The meat should be slightly pink on the inside and crusty brown on the outside.

Makes 2 2/3 cups sauce, serving 4 to 6 people.

Ingredients

4 to 5 pounds beef chuck short ribs
2 (12-ounce) cans beer
1 bottle of your favorite barbecue sauce

Preparation

1. Trim any excess fat from ribs and place in a Dutch oven or large cooking pot. Add the beer to cover ribs. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 1/2 hours or until fork-tender.

2. Prepare outdoor grill with medium coals, or heat gas grill to medium.

3. Place ribs on grill; brush with barbecue sauce.

4. Grill, covered, turning often and brushing with barbecue sauce, for about 15 minutes or until crisped

5. Heat any remaining barbecue sauce and serve with ribs.

Makes 6 servings.

Ingredients

3/4 cup soy sauce
3/4 cup water
3 tablespoons white vinegar
1/4 cup dark brown sugar
2 tablespoons white sugar
1 tablespoon black pepper
2 tablespoons sesame oil
1/4 cup minced garlic
1/2 large onion, minced
3 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

Directions

Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.

Preheat an outdoor grill for medium-high heat.

Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

Ingredients

1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne
4 1/2 pounds beef short ribs
1/2 cup olive oil
1 onion, minced
2 celery ribs, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
1 (28-ounce) can crushed Italian tomatoes
1 cup water
2 tablespoons tomato paste
1 tablespoon crushed dried oregano
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes

Preparation

Combine the flour, salt, white pepper, and cayenne on a large platter. Dip the short ribs in the mixture to coat lightly on all sides. Remove excess flour by patting the ribs briskly with your hands; set aside.

Heat the olive oil in a large, heavy stockpot over medium-high heat. Brown the ribs on all sides, in batches if necessary, and transfer to a platter.

Pour off and discard about half of the fat in the pan. Reduce the heat to low, add the onion, celery, carrot and garlic; cook until nearly golden, about 10 minutes. Occasionally scrape and stir the bottom of the pan with a wooden spoon to loosen any browned bits of meat.

Stir in the tomatoes, water, tomato paste, oregano, bay leaf, salt pepper and red pepper flakes. Turn the heat to medium-high and bring the sauce to a boil. Add the browned ribs, reduce heat to low, and simmer, covered, about 3 hours. Check the pot and stir occasionally to prevent scorching.

When done, the meat should fall off the bone when gently scraped with a wooden spoon or fork. Before serving, lift the meat out with a slotted spoon or tongs and place on a platter. With a ladle, skim off and discard any fat that has risen to the top.

Remove the bay leaf. Spoon the remaining sauce over the meat and serve over a bed of pasta such as penne.

Makes 8 servings.

Ingredients

4 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
1/2 cup reduced-sodium soy sauce
1/2 cup white sugar
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons ground black pepper
3 tablespoons water
1 tablespoon Asian (toasted) sesame oil
1 1/2 tablespoons Asian plum wine

Preparation

Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes.

Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours.

The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling. Remove the ribs from the marinade and discard the marinade.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.