1. Combine all ingredients except ribs in a 1 gallon ziplock bag. Add ribs and seal bag, squeezing out excess air. 2. Work sauce into ribs by kneading bag (be careful not to poke a hole in it). 3. Marinade several hours (no more than 4 if using very thin meat, such as for sukiyaki), or freeze. 4. To cook: If frozen, thaw first by placing in refrigerator the day before. 5. Drain meat, reserving marinade. 6. Grill over medium-hot coals until done to taste (time will vary depending on meat used). 7. Meanwhile, place reserved marinade in a small saucepan, bring to a boil, and simmer for 3-5 minutes. 8. I like to serve this sliced, over rice topped with shredded cabbage (I use undressed coleslaw salad mix), with the sauce drizzled on top. Kimchi makes a good side dish, too. ---------------------------------------------------------------------------
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