*  Exported from  MasterCook  *
                          HOT-AND-SPICY SHORT RIBS
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Beef short ribs *
                         *cut in 1-in lengths
    4                    Garlic cloves
                         - peeled and minced
    2                    1-in cubes ginger
                         - peeled and minced
    3       md           Scallions -- trimmed & minced
      2/3   c            Soy sauce
    2       tb           Sesame oil
    1 1/2   ts           Spicy sesame oil
    1       tb           Sugar
    2       tb           Cider vinegar
    1       tb           Mirin (sweet rice wine)
      1/4   tb           Freshly ground black pepper
    2       tb           Toasted sesame seeds
   TOAST THE SESAME SEEDS by spreading them over the
   bottom of a pie tin. Roast them at 300F for 12-to-16
   minutes. Stir sesame seeds often, until they are
   golden. With a very sharp knife, score the meat on
   each short rib in a crisscross pattern, making the
   cuts about 3/8-inch apart and cutting almost to the
   bone. This will allow the marinade to penetrate and
   help tenderize the meat. Place the short ribs in a
   large shallow baking pan. Combine the rest of the
   ingredients, pour the marinade over the meat and toss
   well to mix. Cover and refrigerate the ribs for 24
   hours, turning them in the marinade several times.
   When you are ready to cook the short ribs, preheat the
   oven to 325F. Arrange the ribs on a rack in a shallow
   roasting pan. Brush ribs with a little of the
   marinade. Roast them uncovered for 20 minutes. Remove
   the pan from the oven, turn the ribs and brush them
   with the marinade. Raise the oven temperature to 500F.
   After the ribs have stood for 10 minutes at room
   temperature, return them to the oven and roast them
   for 5 minutes. Turn them again, baste them lavishly
   with the marinade and roast them for 3 to 5 minutes
   longer for rare, about 8 minutes for medium-rare.
   Brush the ribs with any remaining marinade and serve
   them with fluffy boiled rice and a crisp salad. Makes
   4 to 6 Servings
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