- 2 to 3 pounds thin-cut beef short ribs
- 1/2 cup plum jam
- 1/2 cup sherry wine
- 1/2 cup soy sauce
- 1/4 cup honey
- 5 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and chopped
- 4 green onions, sliced
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- 4 to 6 fresh ripe plums, cut in half and pits removed
- Suggested accompaniments: grilled green onions, sesame seeds and your favorite steamed rice
Place the short ribs in a non-reactive baking dish or bowl.
Combine the remaining ingredients except the fresh plums and accompaniments and pour all but 1/4 cup of the marinade mixture over the ribs. Reserve the remaining 1/4 cup to glaze the plums during cooking. Marinate the ribs overnight in the refrigerator, tossing them in the marinade occasionally.
To cook: Preheat a grill to high heat or prepare a bed of hot coals. Grill the ribs, turning occasionally and basting them with the marinade, for a total of about 10 to12 minutes. The goal is to get them really sticky and brown with most of the fat rendered off. Brush the plums with the reserved marinade and place on the grill, cut side down, during the last 6 minutes or so of cooking.
Throw a few green onions onto the grill during the grilling process if you would like!
To serve, cut the ribs into individual pieces and serve with the plums. To make it fun, add a few sesame seeds, grilled green onions and serve with some steamed rice.