Korean-Style Short Ribs

Time
15 minutes to prepare plus 2 hours to marinate plus 15 minutes to broil
Tools
measuring cups
measuring spoons
1-gallon zipper-lock
plastic bag
small bowl
whisk
cutting board
chef’s knife
broiler pan
aluminum foil
oven mitts
tongs
platter
Makes
6 servings
This Korean American version of barbecued spare ribs adds a fiery flare to the ribs and is hot . . . hot . . . hot! Instead of barbecuing these ribs over charcoal or flames,this recipe uses the broiler.
Ingredients
3 to 4 pounds of beef short ribs,
separated
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2⁄3 cup teriyaki sauce
1 tablespoon sesame seeds
1 teaspoon sugar
2 teaspoons Tabasco sauce
2 garlic cloves
vegetable oil cooking spray
Steps
1. Sprinkle the short ribs with salt and pepper. Place in a 1-gallon zipper-lock plastic bag.
2. In a small bowl, whisk together the teriyaki sauce, sesame seeds, sugar, and Tabasco sauce. Pour into the plastic bag over the ribs.
3. Place the garlic cloves on a cutting board. Use the side of a large chef’s knife to press down on the garlic cloves and loosen the papery skin. Remove the garlic from the skin and add to the plastic bag with the ribs.
4. Seal the zipper-lock bag and let sit in the refrigerator to marinate for 2 hours.
5. Line a broiler pan with aluminum foil. Spray lightly with vegetable oil cooking spray.
6. Set the rack so that the meat will be at least 4 inches from the heat source to avoid burning.
7. Preheat the broiler.
8. Place the spare ribs on the broiler pan. Using oven mitts, place the pan under the broiler. Broil for 7 minutes, watching closely.
9. Take the pan out of the oven and use tongs to turn over the ribs.
10. Place the pan back in the oven and broil for 7 to 8 more minutes. Watch closely. Wash the tongs.
11. Remove the pan from the oven with oven mitts. Use tongs to put the ribs on a serving platter.