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The Real Deal Korean Beef Ribs
October 29, 2011

Terrific. They looked beautiful, shiny brown and plump----and the bones are very Fred Flintsone-esque. Everybody loved them, especially my teenage son. Some of us liked a bit of dipping sauce on the side (a mixture of hoisin sauce and hot taco sauce worked well). But I thought they were great, served plain. Very easy...if you can wait a day. I didn't have plum wine---so substituted sweet white wine. I cut the sugar in half....and added maybe a 1/3 teaspoon of curry powder (an idea I stole of another beef rib recipe). I would have like a tad more heat (maybe a teaspoon of cayenne in the marinade), but my family thought the black pepperiness was just fine. I cooked them on a medium hot grill with the cover down (about 6 minutes per side). Some burned, so I'll need to pay closer attention next time.

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