Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate: 3 hours
Total Time: 3 hours, 30 minutes
- 1/2 cup medium-sweet sherry or pineapple juice
- 1/2 cup soy sauce
- 1/4 cup packed light or dark brown sugar
- 1/4 cup vegetable oil
- 2 large cloves garlic, peeled and crushed
- 1/2 teaspoon ground black pepper
- 4 pounds well-trimmed flanken beef short ribs, about 1/2 inch thick
- 1 cup homemade (see below) or bottled barbecue sauce
- Chopped scallions for garnish (optional)
3. Remove the pan from the heat. Whisk in the oil, garlic, and pepper and set it aside to cool completely.
4. In a shallow large bowl, combine the ribs and marinade, turning to coat. Cover with plastic wrap and refrigerate for 3 to 12 hours, turning the ribs occasionally.
5. Heat a gas grill to medium-high, prepare a medium hot charcoal fire, or preheat a broiler.
6. Drain the ribs and discard the marinade. Grill or broil the ribs 4 to 6 inches from the heat source for 10 minutes for medium-rare, 12 minutes for medium, and 14 minutes for well done, turning and basting with the barbecue sauce twice. Remove the ribs to serving platter and serve right away with any extra sauce for dipping.
Recipe Notes• If using a charcoal grill, start the fire 30 to 40 minutes before grilling. The fire's right when coals look ash-covered and you can hold your hand 4 to 5 inches (grill height) over the coals for 4 seconds.
• To make your own barbecue sauce, combine 1/4 cup firmly packed brown sugar, 1 1/2 tsp. onion salt, 1/2 tsp. garlic powder, 1/2 tsp. ground ginger, 1/3 cup white vinegar, 1 cup tomato ketchup, 1/2 cup apricot preserves (pureed if really chunky, 1 Tbs. Worcestershire sauce, 1 Tbs. honey. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally. With a whisk, add 2 Tbs. butter, cut into cubes, a couple at a time, until blended. Remove the pan from heat and let cool slightly before using.