Unusual Chinese Grilled Shortribs
4 each Large, Meaty Shortribs
1/3 cup Oriental Toasted Sesame Oil
4 1/2 T Peanut Butter
4 T Brown Sugar
2 1/4 T Curry Powder
3/4 cup Soy Sauce
1/2 T Black Pepper (fresh cracked)
1/2 cup Rice Sherry Wine
1/2 each Fresh Ginger Root
2 each Large Garlic Cloves (minced)
10 each Green Onions
Make shortribs 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 otehr 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 suace onto
butterflied ribs and refridgerate 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.

Source: Not revealed by author of this post.