Friday, March 4, 2016

Ginger Soy Short Ribs

I'm updating this recipe that was posted here in 2009. Just some small changes but they pack a punch!  These ribs are so good served with rice, roasted or steamed vegetables, cucumber/papaya salad, and a side of Lao Tomato Chutney.
When prepping one batch of these short ribs, double the recipe! Place one recipe of these Ginger Soy Short Ribs in a foodsaver or zip bag. Put it in the freezer for another night, easy peasy.
All the marinade ingredients can be put in a blender and pureed to make the process quicker.

Give Peas A Chance Ginger Soy Short Ribs

4 pounds short ribs
2 tablespoons oil
3 tablespoons Palm sugar - you can substitute brown sugar, raw, granulated
4 tablespoons soy sauce
2 tablespoons oyster sauce
2-3 teaspoons sesame oil
1-2 inches fresh ginger grated/minced
2 cloves minced garlic
1/2-1 teaspoon red pepper flakes

Garnish with sesame seeds and sliced green onion

  1. Put the short ribs in a large bowl.
  2. Pour all the ingredients on top of the short ribs and mix well.
  3. Let marinade for at least an hour or overnight, in the refrigerator.
  4. Grill or broil short ribs until done. Discard marinade.
  5. Garnish with sesame seeds and green onion slices. Serve with rice.
* Short ribs can be placed in a zip bag to marinade, that way you can turn the bag often to mix and coat the meat easier.
* All ingredients can be placed in a bag and put in the freezer also. I use a foodsaver for this. The night before cooking I place the bag in the refrigerator to thaw.
* Use gluten free soy and oyster sauce for gluten free short ribs.

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