Lynn R. Frary - Wine Club Member
3-4 pounds of beef cross cut ribs (flank style), bone in
(Ask your butcher to cut them this way)
1 cup of Yoshida marinade
¼ cup water
2 Tablespoons fresh ginger, finely chopped
3 cloves garlic, crushed
2 Tablespoons warm honey
Wasabi paste or pepper sauce to suit your taste
1 Tablespoon extra virgin olive oil
Salt & pepper to taste
Mix all ingredients well and add to ribs in a zip lock type bag.
Refrigerate for at least two hours.
Barbecue over medium heat. This will heat the bones through without overcooking the meat.
Brush on left over marinade while cooking.
Serve with fresh papaya, pineapple and gingered white rice.
Sauce can be made up ahead of time to marinate overnight, or freeze for later.