Pan-Asian Short Ribs

Name: Pan-Asian Short Ribs
Cuisine: American
Ingredients: ½ cup roughly chopped scallions; 2 walnut-size chunks fresh ginger, peeled; 3 tablespoons freshly squeezed lime juice; 1 tablespoon Asian fish sauce; ½to 1 tablespoon Asian chile garlic paste; 5 to 6 pounds bone-in beef short ribs, cut between the ribs; 1 cup water; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons rice vinegar or white vinegar; 2 tablespoons rice vinegar or white vinegar; 2 tablespoons vegetable oil; Plum Good Slopping Sauce (optional)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

It may sound a bit similar to the previous recipe, but this is an entirely different although equally delicious way to flavor humble-looking short ribs. This type of short ribs comes out their very best in a wood-burning pit.

Ingredients

Pan-Asian Pandemonium Paste

½ cup roughly chopped scallions
2 walnut-size chunks fresh ginger, peeled
3

Americas
United States
Main course

Method

The night before you plan to barbecue, combine the paste ingredients in a blender or food processor and process until a smooth thick puree forms. Apply the paste evenly to the ribs, reserving 1 tablespoon of the mixture if you plan to baste the ribs. Place the ribs in a plastic bag and refrigerate them overnight.
Prepare the smoker for barbecuing, bringing the