Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Large, Meaty Shortribs 1/2 T Black Pepper (fresh cracked)
1/3 c Oriental Toasted Sesame Oil 1/2 c Rice Sherry Wine
4 1/2 T Peanut Butter 1/2 ea Fresh Ginger Root
4 T Brown Sugar 2 ea Large Garlic Cloves (minced)
2 1/4 T Curry Powder 10 ea Green Onions
3/4 c Soy Sauce

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.

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