Korean-style Short ribs on Rice with Asian Slaw

Step 1

Place ribs in a large baking dish, season both sides with salt, white pepper and Chinese five spice.

Step 2

In a bowl combine all ingredients for the marinade reserving some of the chopped green onion for garnish.

Step 3

Pour over short ribs and mix so all the ribs are coated with the marinade. Cover with plastic wrap and place in the fridge overnight.

Step 4

Pre-heat grill to 500° F.

Step 5

Take marinated short ribs out of the fridge and shake off excess marinade and place on grill. Turn 180 degrees after one minute and grill for another minute, then turn over and do the same for the other side.

Step 6

Place cooked ribs on a plate and let rest for about 5 minutes.

Step 7

Pour the leftover marinade into a saucepan and simmer on the grill for a few minutes until it thickens a bit. Take off heat and set aside.

Step 8

Combine rice water, sesame oil and salt in a medium saucepan. Bring to a boil on med to high heat then turn to a simmer covered and cook for 20 minutes. Remember to stir frequently to prevent rice from sticking to pot and burning!

Step 9

Before grilling the shorts ribs, toss the veggies for the slaw in a large salad bowl.

Step 10

In another medium bowl combine all the ingredients for the dressing reserving some of the chopped green onion for garnish.

Step 11

Season slaw with some salt and white pepper. Spoon a couple of spoonfuls of the dressing and toss well. Taste and add seasoning and dressing if necessary. Top with crushed peanuts.

Step 12

Scoop some rice onto a serving dish. Place grilled short ribs onto rice and drizzle some of the marinade.

Step 13

Place some rice on a plate. Put a couple of short ribs on the rice, drizzle some more marinade, and place some slaw on top.

Step 14

Ready to serve!