5 lbs. beef short ribs, cut into 3” pieces (this cut is called “Flanken”)
1 1/2 cup soy sauce
1 cup honey or agave syrup
10 cloves garlic, minced
6 scallions chopped
1/4c. sherry
1/4c. tablespoons sesame oil
4 TBL tablespoons roasted sesame seeds
1/3 c. teaspoon finely chopped grated ginger
Method:
1. To butterfly the ribs:
Set the rib so the bone part is face down on the counter. Carefully slice through the meat lengthwise all the way down until you hit the bone. It will flop open with two pieces of meat connected only at the bone, like a butterfly.
2. Mix the marinade.
3. In a large plastic bag, combine the marinade and the ribs, keeping the “wings” open as you add the meat. Marinate 2 to 4 hours.
4. Heat your grill and lay the ribs with the “wings” open and close the lid. Give them about 5 minutes, then turn. Ribs are best cooked about medium.
