Chinese Short Rib Barbeque-Uldrich

Course : Chinese
Serves: 6
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4 pounds beef short ribs -- *
2/3 cup green onions -- thinly sliced
1/2 cup soy sauce
1/2 cup water
1/4 cup dark-roasted sesame oil
2 1/2 tablespoons brown sugar -- packed
1 1/2 tablespoons sesame seeds; toasted -- crushed
1 teaspoon garlic -- crushed
1 tablespoon fresh ginger -- grated
1/2 teaspoon ground red pepper
1/8 teaspoon fresh ground Szechuan pepper
1 medium fresh mild red chili peppers
1 bunch green onions
1 medium radish rose

Preparation / Directions:

* Trim the beef short ribs and cut no more than 3/8 to 1/2" thick. NOTE FROM JOHN ULDRICH: "This is a Blue Ribbon Winner created by a friend and cook-off competitor--John Michels. He won the outdoor division and Grand Champion award with this dish in the 1988 National Beef Cook-off -- a $15,000 entry!" Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan peppercorns. Place beef short ribs and marinade in plastic bag or utility dish, turning to coat. Close bag securely or cover dish and marinate in refrigerator 4 to 6 hours, turning occasionally. Remove ribs from marinade; reserve marinade. Place ribs on grill over medium coals. Grill 5 to 6 minutes. Turn ribs over; brush or spoon on marinade. Cover and continue cooking 5 to 6 minutes or until desired degree of doneness. Place ribs on platter; garnish with chili peppers, green onions and radish rose.

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