Bubba Gup
Knows what a fatty is.
I came across this recipe by Chef John on All Recipes the other day. I thought these were fantastic. I picked up a 5 lb. pack of flanken cut short ribs yesterday and put them in the marinade early this morning. For the marinade:
1 Asian pear, peeled and cored
1/3 cup Sherry
1/3 cup Soy Sauce
1/4 cup rice vinegar
1/8 cup brown sugar
3 cloves garlic, peeled
5 slices of ginger (about the size of a quarter)
1 Tbs hoisin
1 Tbs chili paste
1 tsp sesame oil
Combine all ingredients in a blender and marinate the ribs for 8-12 hours. Heat grill to medium high and grill on each side for 4 mins.
Here they are at the turn
And plated with sticky rice and broccoli
Tenderness was spot on. Nice chew and full meaty flavor. I’ll play around with different fruits next time (pineapple/mango/papaya) to riff a little.
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1 Asian pear, peeled and cored
1/3 cup Sherry
1/3 cup Soy Sauce
1/4 cup rice vinegar
1/8 cup brown sugar
3 cloves garlic, peeled
5 slices of ginger (about the size of a quarter)
1 Tbs hoisin
1 Tbs chili paste
1 tsp sesame oil
Combine all ingredients in a blender and marinate the ribs for 8-12 hours. Heat grill to medium high and grill on each side for 4 mins.
Here they are at the turn
And plated with sticky rice and broccoli
Tenderness was spot on. Nice chew and full meaty flavor. I’ll play around with different fruits next time (pineapple/mango/papaya) to riff a little.
Sent from my iPhone using Tapatalk
