Korean-Style Blackberry Ribs
- ½ cup sesame oil
- 1 cup blackberries, frozen (defrosted) or fresh
- ¼ cup tamari
- ¼ cup ginger slices
- 1 garlic clove
- 2 tablespoons rice wine vinegar
- 2 pounds flanken-style beef short ribs
- 1 bunch scallions
Instructions:
The addictive finger-licking flavor of Korean short ribs usually comes from adding lots of sugar (or corn syrup) to the marinade.
- Combine ¼ cup of the sesame oil, plus the next five ingredients in the blender until the marinade has a smoothie-like consistency.
- Place the ribs in a container and pour the marinade on top. Flip the ribs around so they are well-covered with the marinade.
- In a separate container, coat the scallions with the remaining ¼ cup of sesame oil.
- Place the ribs and scallions on the grill or under the broiler. Cook the ribs for 4-6 minutes on each side, until the outside is a bit crispy and caramelized. The scallions will wilt and brown, but should be taken away from heat before they burn.