INGREDIENTS
INSTRUCTIONS
1.
Make the
marinade by mixing together the soy sauce, brown sugar, rice wine, water,
garlic, sriracha sauce and sesame oil. Pour the marinade over the short ribs,
in a large bowl and toss so the meat is coated all over. Cover the bowl with
plastic wrap and place in the fridge for a minimum of 3 hours.
2.
Set up your COBB and light the Cobblestone,
allow to turn grey before placing the grill plate or griddle for cooking.
3.
Using tongs
lift the ribs out of the marinade and let it drip off. Place the ribs on the
grill and cook to desired doneness, flipping after 3-5 minutes or so.
4.
Remove from
the grill and sprinkle the sesame seeds and sliced spring onions on the ribs.
Serve with kimchi.
Visit our COBB
New Zealand Facebook Page or www.thecobb.co.nz
website for more information on COBB Portable Cookers –
Grill, Roast, Smoke, Boil, Bake anything, anytime!
Recipe by Steve Cylka
Tasman and Golden Bay snapper still running hot We are not far away from daylight... Read More >
Variety is the spice of life On one recent trip, the plan was to spend a... Read More >
Fish where the fish are! Catching fish or just going fishing? I tackle this issue... Read More >
Thoughtful tactics required for better fish Over the course of each year the fishing varies,... Read More >