Unusual Chinese Grilled Shortribs

Yields:	4 servings
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4	each	beef, short ribs
1/3	cup	sesame oil
4 1/2	tablespoons	peanut butter
4	tablespoons	brown sugar
2 1/4	tablespoons	curry powder
3/4	cup	soy sauce
1/2	tablespoon	black pepper	fresh cracked
1/2	cup	rice wine
1/2	each	ginger root
2	cloves	garlic	minced
10	each	scallions, spring or green onions

Make shortribs into short, flat strips.

Begin by placing rib fat-side-up on cutting board and cut 1/4 inch high layer almost (but not through) the bottom-most section of the rib.

Turn meat over and continue to make 1/4 inch layers until the rib is completely layered and is now one long strip.

Using the edge of a Chinese knife or other 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 sauce 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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pie was good