GAUCHO RANCH

Alan-HughesKOREAN STYLE BARBECUE SHORT RIBS

by Chef Allan Hughes

 

Ingredients

 

1 6-8lbs piece of Grass-Fed Short Rib
1 1/3 cups of Sweet Soy Sauce Base (recipe follows)
1 grated apple (with skin)
2 T garlic minced
1 cup minced scallions
4 T dark sesame oil
Pinch ground Black pepper
Sweet Soy Sauce Base
1/2 cup water
4 garlic cloves minced
6 thin slices of fresh ginger
1 T ground black pepper
1 cup soy sauce
1/2 cup light brown sugar
1/4 cup red wine

 

Divide the meat in the desired portions and place the ribs in a zip-lock bag. Combine all ingredients for the marinade in a bowl and pour inside the zip lock bag. Close the bag releasing all air from the bag. Refrigerate for 5 hours or overnight. Turn on charcoal grill and remove the meat at least 20 minutes prior to grilling.
Place the marinade in a sauce pan, bring to a boil, reduce the heat and let simmer for 10 minutes. Place the ribs on the grill and with a brush baste the meat with the marinade. Cook to your liking basting the ribs with the reduced marinade on both sides.

 

 

Get in Touch

Gaucho Ranch - Grill Boutique

7201 NE 4th Ave, Loft 101, Miami, Florida 33138

Store Phone: 305.751.0775

Business Hours

Mon-Fri: ............................ 10am to 6pm

Sat: ....................................10am to 6pm

Sun: .................................. Closed

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