- 1 1/2 cups hoisin sauce
- 1 cup oyster sauce
- 3 ounces fresh ginger, peeled and chopped
- 1/4 cup sambal oelek
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 6 cloves garlic
- 5 pounds flanken-cut beef short ribs
Blend the hoisin sauce, oyster sauce, ginger, sambal, sesame oil, sugar and garlic in a food processor. Toss the ribs with the marinade, cover and refrigerate for at least 2 hours and up to 12 hours.
Heat a charcoal or gas grill to high. Cook the ribs for 2 minutes per side.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.