Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         meaty short ribs
     1/3  cup           oriental toasted sesame oil
   4 1/2  tablespoons   peanut butter
   4      tablespoons   brown sugar
   2 1/4  tablespoons   curry powder
     3/4  cup           soy sauce
     1/2  tablespoon    black pepper -- (fresh cracked)
     1/2  cup           rice sherry wine
     1/2                fresh ginger root
   2      large         garlic cloves -- (minced)
  10                    green onions

Preparation:

Make short ribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or other flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub sauce onto butterflied ribs and refrigerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done.