Kalbi-Korean Spareribs

4 lb beef short ribs (2 inch lengths)
1/2 cup green onion, chopped
2 cloves garlic, crushed
2 tbsp sesame seeds
1 cup teriyaki sauce
1 tbsp sesame oil
1/4 tsp pepper
1/4 tsp powdered ginger (or fresh minced ginger)

Combine liquid and seasonings in a mixing bowl.  Place ribs in a large flat pan (or double
boiler pan from oven) and pour mixture over ribs.  Store in the refrigerator 2 hours or
overnight.  Bake on the broiling pan in a 350* oven for 2-3 hours (or barbecue over low heat).
Note: Great with steamed white rice or fried rice and Kimchee.

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