Wednesday, January 13, 2010

NRW: Korean BBQ Ribs

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)

1.Fill a large pot with water and bring to a boil. Meanwhile, season short ribs with desired seasoning, then place in the boiling water cooking for 45 minutes.
2. Pour soy sauce, water, and vinegar into pot over medium-high heat bringing to a boil. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Turn down to low and simmer.
2.Preheat oven to 350 degrees.
3.Remove ribs from the pot, and place in a baking pan. Cover the ribs with sauce and place in the oven for 30 minutes.