Bison or Beef korean BBQ ribs
I had my butcher cut the last bison and grass fed beef's short ribs across the bone in thin strips. These Korean BBQ ribs are FABULOUS. Marc and I had them for supper last night and I really can't believe that we charge so little for them. The toughest cheapest cuts are ALWAYS the most flavourful and tender, if you know what you're doing and have the time to do it.
Here's how to do it.
Take a package of bison or beef Korean BBQ ribs. Pop into a pot, cover with water and set to simmer. Add into the water whatever tickles your fancy. I added 3 cloves garlic, the remnants of a bottle of bbq sauce I had kicking around, about an inch long piece of ginger, some cracked black pepper and a few tea spoons of soy sauce.
Let you ribs simmer for at least 90 minutes. Make sure they stay covered in liquid. Add water if necessary.
Once simmered to tenderness, pull them out of the liquid with tongs, and set on a plate.
Fire up your bbq on high.
Coat the ribs with your favourite sauce. I used Bon Vivant's Korean sauce...it's perfect for this dish.
Place ribs on a hot grill, time for only 1 minute to 90 seconds per side.
Turn once.
The heat sears the sauce to the ribs, recoat with sauce, turn once more.
Serve immediately.
