Chinese-style Barbecued Shortribs is a modern American recipe for a classic dish of pork shortribs marinated in a lightly-curried peanutty oriental sauce that are then cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic American version of: Chinese-style Barbecued Shortribs.
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Ingredients:
4 large, meaty pork short-ribs
4 1/2 tbsp peanut butter
2 1/4 tbsp curry powder
1/2 tbsp cracked black pepper
2cm length of ginger, finely grated
10 spring onions, white part only, chopped
80ml toasted sesame oil
4 tbsp brown sugar
180ml soy sauce
120ml rice wine
2 large garlic cloves, minced
Method:
Prepare the ribs by cutting into short, flat, ribs. Begin by placing rib fat- side-up on cutting board and cut 5mm thick layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 5mm thick layers until the rib is completely layered and is now one long strip (ie the meat is butterflied from the bones, but still attached).
Using the flat of a cleaver pound the meat until it is of an even thickness (best done if the meat is cold ie straight from the refrigerator).
Combine all the remaining ingredients in a blender and process for about 15 seconds, or until smooth. Rub the sauce all over the butterflied ribs, place in a dish and allow to marinate in the refrigerator for 2 hours more.
To cook, place the ribs on a hot barbecue and cook, basting frequently with the remaining sauce, for about 30 minutes, or until done.
