Updated Nov 24, 2014Chatelaine
- RINSE ribs a couple of times with cold water. Pat dry with paper towels. Whisk soy with sherry, honey, garlic, onion, sesame oil and seeds, ginger, cayenne and black pepper in a large bowl. Pour marinade into a large freezer bag. Add ribs and push meat down into marinade and mix it well by hand, then squeeze out as much air as possible from bag. Seal and refrigerate overnight.
- PREHEAT barbecue to medium-high. Remove ribs from marinade. Do not discard marinade. Oil grill, then barbecue ribs, brushing once with marinade, with lid closed, until done as you like, 4 to 5 min per side for medium-rare. Transfer to a platter. Snip between bones with kitchen shears before serving.
Shopping tip: Beef short ribs sliced 1/4 in. thick are called either Korean or Miami ribs at the supermarket.
No Barbecue? Just broil marinated ribs on a foil-lined baking sheet for 3 to 5 min per side.
NutritionCalories 1138, Protein 57 g, Carbohydrates 9 g, Fat 95 g, Fibre 1 g, Sodium 1066 mg.
Laurence Feraud Plan Pegau, France, $15
Rhône reds are always a great match for all kinds of ribs, their dark brambly fruit and spicy woodsmoke aromatics complementing the savoury meaty flavours wonderfully. Coming from one of Châteauneuf-du-Pape’s more esteemed producers, this bottle delivers a great deal for a wine at this price point.
Bodegas Castaño Hecula Yelca, Spain, $12
The monastrell grape is one of the hidden gems of Spanish wine, and the Hecula is a splendid bargain-priced introduction to its rustic charms. There’s an abundance of juicy, ripe black fruit in the glass, supplemented by nuances of smoky oak, rosemary, thyme and underbrush.