Korean Shortribs
Korean shortribs get their character from a blender marinade of soy sauce, scallions, garlic, ginger, toasted sesame oil and fresh Thai bird chiles. The ribs sit in it overnight, which seasons the meat all the way through. The real work is done by the grill, held at a low 225 to 300°F for about five hours, until the meat falls off the bone. Plan ahead, because the payoff is worth the wait.
Instructions
Put the soy sauce, scallions, garlic, sesame oil, ginger, canola oil and chiles in a blender. Blend until the marinade is smooth.
Pour the marinade into a gallon-size zip-top bag and add the shortribs. Turn the bag over and press on it until every rib is coated.
Refrigerate the bag overnight. The marinade adds flavor to the meat but does not tenderize it, so the tenderness comes from the long cooking later.
Heat a grill to between 225 and 300°F. Lift the ribs from the bag and lay them on the grate, then close the lid.
Cook for 5 hours. The ribs are ready when the meat slides off the bone and is extremely tender. Serve right away.
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