---------- Recipe via Meal-Master (tm) v8.02
  Categories: Bar-b-q, Main dish, Meats, Oriental
       Yield: 4 servings
       4 ea Large, Meaty Shortribs
     1/3 c  Oriental Toasted Sesame Oil
   4 1/2 tb Peanut Butter
       4 tb Brown Sugar
   2 1/4 tb Curry Powder
     3/4 c  Soy Sauce
     1/2 tb Black Pepper (fresh cracked)
     1/2 c  Rice Sherry Wine
     1/2 ea Fresh Ginger Root
       2 ea Large Garlic Cloves (minced)
      10 ea Green Onions
   Make shortribs into short, flat strips.  Begin by
   placing rib fat-side-up on cutting board and cut 1/4
   high layer almost (but not through) the bottom-most
   section of the rib.  Turn meat over and continue to
   make 1/4 layers until the rib is completely layered
   and is now one long strip. Using the edge of a Chinese
   knife or otehr flat surface, pound meat until it is
   off an even thickness. NOTE:  Chill the meat well.
   This cutting method will not work well on room
   temperature ribs. MARINADE:  (Curry Based Blender
   Sauce) Blend all liquid ingredients in a blender for
   about 15 seconds at “Blend” speed.
   Grate the fresh ginger root and combine with the
   minced garlic. Mince the white (only) portion of the
   green onions.  Add all ingredients to blender mixture
   and operate on “low” for about 45 seconds. Rub suace
   onto butterflied ribs and refridgerate for 2 or more
   hours. NOTE:  This sauce is excellent for chicken, too.
   Place ribs on grill, basting often with sauce until
   done, about 30 minutes depending on heat of grill.
   Watch carefully to determine when done.