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Prep and Cook time: About 30 minutes, plus 30 minutes
to marinate ribs
Makes: 4 servings
Ingredients
4 beef short ribs (about 1 lb. each), butterflied
1/4 cup Club Soy Sauce
1/4 cup dry sherry
1 tablespoon sugar
1 tablespoon minced fresh ginger
Instructions
1. Trim thick outer layer of fat from ribs; discard. Rinse meat and pat
dry.
2. In a 1-gallon heavy plastic food bag, combine soy sauce, sherry, sugar,
and ginger; shake to mix. Add short ribs to bag, seal, and turn over to
coat meat with marinade.
3. Set bag in a bowl; chill at least 30 minutes or up to 1 day, turning
several times. Remove ribs and discard marinade. Preheat barbecue grill.
4. Lay ribs, pulled open so meat is flat, on a barbecue grill over a solid
bed of hot coals or high heat on a gas grill (you can hold your hand at
grill level only 2 to 3 seconds). Close lid of gas grill; open vents for
charcoal. Brown meat, turning once, 7 to 10 minutes. Transfer to a
platter.
Nutritional Information
Per serving: 728 cal., 73% (531 cal.) from fat; 44 g protein; 59 g fat (25 g sat.); 2.8 g carbo (0 g fiber); 628 mg sodium; 164 mg chol.
