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

7251 NE 2nd Ave, Suite 113, Miami, Florida 33138

Store: T. 305.751.0775 | F. 917.677.8556

Business Hours

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

Sat: ....................................10am to 2pm

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

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