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When using any marinade or basting sauce, be sure to discard the marinade or sauce that has been in contact with the raw food.
If you want to prepare a sauce from the marinade or basting sauce, double the recipe and set half aside to use when the meal is ready to serve.
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| Short Ribs and Onions |
Ingredients
(4 servings - 21g protein - 10g carbohydrate per serving)
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| 1-1/2 lbs |
beef short ribs |
| 2 tbsp |
dark brown sugar |
| 2 tbsp |
soy sauce |
| 1 tbsp |
dry sherry |
| 1 tbsp |
sesame oil |
| 2 tbsp |
sesame seeds |
| 2 cloves |
garlic (finely minced) |
| 1 tbsp |
fresh ginger (grated) |
| 2 |
green onions (sliced) |
| 2 large |
sweet onions (peeled, halved crosswise) |
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- Pat ribs dry with paper towels.
- Trim off excess fat.
- In casserole or glass baking dish, combine brown sugar, soy sauce, sherry, oil, sesame seeds, garlic, ginger, and green onion.
- Place ribs in dish.
- Turn to coat.
- Refrigerate at least 30 minutes or up to 8 hours.
- Remove ribs from marinade.
- Preheat charcoal or gas grill.
- Place ribs on grill 6 inches from heat.
- Arrange onions on grill with meat. To prevent the onions from falling through, you can place them on aluminum foil if your grill has large spacing.
- Brush ribs and onions with marinade often during cooking.
- Grill for at least 15 minutes or until the ribs are done, but slightly pink in the center. Do not overcook.
- Remove to serving platter.
- Garnish with fresh tomato wedges and parsley, if desired.
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