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Warm, sunny days and grilling go together. The next time you fire up the grill, give these sweet and tangy beef ribs with Eastern flavors a try!

Step 1: The Recipe

This recipe is adapted from one in the book Raichlen on Ribs, Ribs, Outrageous Ribs but discovered on Epicurious. It serves 4 to 6 people.

You will need:

About 3 pounds beef short ribs

1 cup sugar
3/4 cup Chinese oyster sauce
1/2 cup soy sauce
1/2 cup sake, Chinese rice wine, or dry sherry
3 cloves garlic, minced
1 one-inch piece of fresh ginger, peeled& minced
2 scallions, white parts minced, green parts thinly sliced

Step 2: Prep the Ribs

Your first step will be to slice the short ribs into 1/2-inch pieces. If you can find bone-in short ribs, use them. But if you can only get the boneless variety (which is what happened to me) buy them anyway!

Once you've cut the ribs into 1/2-inch portions, place them in a Tupperware container with a tight fitting lid. (This will help with marinating later on.)

Step 3: Prep the Marinade

In a small mixing bowl, add sugar, oyster sauce, soy sauce, sake (or wine or sherry), garlic, and the whites of the scallions. Whisk or stir with a fork until well blended.

Step 4: Marinate the Ribs

Pour the marinade over the ribs, seal container tightly with its lid, and marinate in the refrigerator for 1 to 2 hours. Halfway through your marinating time, flip the container upside down to allow the marinade to penetrate all of the meat.

(If you don't have a Tupperware container, simply place the meat in a bowl with the marinade and cover with plastic wrap. Halfway through the marinating time, re-adjust the ribs, moving them around in the marinade for even coverage.)

Step 5: Fire Up the Grill!

When ready to cook, preheat your grill to high. Check the heat using the "Mississippi test" -- hold your hand about three inches above the grill grate; when the fire is at the right heat, you should only be able to count two or three Mississippis before you have to pull your hand away.

Oil the grill grate (use long tongs to hold an oil-dipped cloth) and place ribs on grill. Cook until the ribs are done to your preference (about 3 to 4 minutes per side for medium) and nicely browned. Your ribs could cook more quickly, or take more time. So KEEP AN EYE ON THEM, especially if you're using the boneless variety of short ribs.

Step 6: Serve 'Em Up & Enjoy!

Move ribs from the grill to a bowl, platter or plates, sprinkle the scallion greens, serve and enjoy!
Looks great....going to try tomorrow for company.
That looks really tasty !
Here in Portugal, we buy our meat in transparent plastic sacks. Very untasteful to look at but handy when you want to marinade. Just poor your marinade in the sack knot it and massage your meat with the marinade. Afterwards you just throw the sack away -which you would do anyway instead now you gave it a second small purpose. I just love marinades, gives it just the extra touch and makes your meat much softer. Michel Portugal
Great marinade. It's actually screaming for toasted sesame seeds. I'm making this later.
mmm delicious i change the recipe a little bit, i use meat not ribs and i use sesame oil by the oyster sauce but it was delicious
MMm these look so good! i've got mine marinading in the fridge as i type :P out of curiosity, how tough are these after marinading? short ribs tend to be on the touch side..
The ribs I bought weren't tough, probably because they were well marbled with fat. If you overcook them though, I'm sure the meat will toughen. You might want to try cooking them for 2 minutes per side, and then cutting into one to see if it's cooked to your liking. If not, just toss it back on for a little longer. Good luck; I hope you enjoy them!
OMG these look AMAZING! I'm going to have to make these sometime.
Those look fantastic! Great pictures, too. I can't wait to try it out.

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