Preparation:
While keeping the meat attached to the bone of the short ribs, slice it away on one side in 1 or 2 layers to lay it away butterfly fashion. Score deeply in a diamond pattern (it doesn't matter if some of the meat becomes detached from the bone). Place the ribs in a large bowl, mix all the marinade ingredients together, and pour over the meat. Leave to stand for at least 3-4 hours, or preferably overnight.
Prepare a charcoal fire and when the coals are white hot, cook the ribs until the fat is crisp and charred, about 5-7 minutes a side. If not cooking over charcoal, cook under a hot grill. Serve while piping hot, together with rice, kimchi, and salad |
