Nicoletta and I came upon a “Sweeten your Summer with Molasses contest” on Foodbloggers of Canada. It is put on by Crosby’s, the maker of molasses. We decided to go for it and I came up with a recipe inspired by a summer festival.
One of our favorite festivals to do in Edmonton happens toward the last long weekend in August. It is called the Heritage festival, a time when all cultures and traditions come together to celebrate unity and diversity. A place where we learn about each other and respect one another for our differences. There is also food, lots of it, falafels, mango popsicles, Pad Thai noodles, sweet elephant ears, corn grilled on a wood fire, gelato, spaghetti, butter chicken, bannock, schnitzel, wurstels, italian sausages with grilled peppers and onions, kabobs, I think you know what I am getting at, there is food from all nations. The one that always gets me hungry is the Korean booth, a waft of barbecued beef sliced nice and thin, marinated in spices, sugar and some secret ingredients. The smell of all that sweetness caramelizing mixed with a little bit of heat makes my mouth water and the tolerance to wait in a long line up to eat a few of these bad boys is well worth the patience needed. It was at Acme meats where I went into this memory of those beautiful morsel of meat, and that wonderful bbq smell in the air. Today’s recipe is my take on barbecued Korean short ribs. The dish: Korean influenced molasses ginger short ribs. Thanks to Crosby’s for the rich, sweet, robust flavor of their fancy molasses, and thanks to the people at Acme meats for their expertise and fine quality products.
The marinade a blend of molasses combined with an array of flavors including ginger and fresh pomegranate that keep your taste buds alive, a symphony of sounds coming from the satisfaction experienced by your mouth and stomach. The short ribs, beautifully marbleized ensuring tenderness and juiciness, melded by the joyful essence of summer and the sizzling heat of the barbecue.
I love when all these flavors cook together and the edges of the meat get crispy, juices pooling on the meat. I just want to pick one up and devour it. Here’s to summer cooking, beautiful weather, great ingredients.
I have to tell you those short ribs were like candy, could not stop eating these beautiful strips. It was definitely a boost in my cooking confidence in a good way.
For the marinade:
- 2 tablespoons Crosby’s fancy molasses
- 2 tablespoons sukiyaki sauce
- 2 tablespoons of a tropical juice of your choice
- 2 tablespoons sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon sweet chili sauce
- 1 teaspoon wasabi paste
- 1 tablespoon grated lemon grass
- 1 clove garlic minced
- 2 tablespoon ginger minced
- 1 tablespoon lemon zest
- 1 tablespoon sesame seeds
- 1 tablespoon chopped fresh basil
- 1 teaspoon crushed coriander
- 11/2 teaspoon onion powder
- 1 teaspoon chinese five spice powder
- 1 teaspoon coarse sea salt
- 1 teaspoon crushed black pepper
For the meat:
- 10 slices of 5mm thick beef short ribs bone in
- salt and pepper for seasoning each side
- For the noodles:
- 2 bundles instant stir fry noodles
- 6 cups boiling water
- salt to taste
For the slaw:
- 2 cups organic red cabbage shredded
- 1 tablespoon chives chopped
- 2 tablespoons of fresh pomegranate
- 2 small organic carrots slivered
- 1 teaspoon sesame seeds
- 1 teaspoon sesame mayo
- 1/2 teaspoon wasabi mayo
- salt and pepper to taste
- 1 tablespoon chopped parsley for garnish
- For the marinade: In a bowl whisk molasses, sesame oil, wasabi, tropical juice, sukiyaki sauce, lemon juice, sweet chili sauce.
- Add in garlic, ginger, lemon grass, lemon zest, basil, coriander, sesame seeds. Mix well.
- Finish adding onion powder, five spice powder, sea salt, pepper. Set aside
- For the meat: Season both sides of the short ribs with salt and pepper. Place in a baking pan.
- Pour marinade over ribs and coat well turning ribs over in pan to ensure the the meat is well covered in the marinade.
- Cover pan with plastic wrap and place in fridge overnight.
- Cooking: preheat barbecue to 400° F.
- Take each strip of short rib and let excess juices drip off.
- Place on grill rotating ribs to form cross hatch grill marks.
- Repeat the process for the other side.
- Cook ribs for about 2 minutes a side (remember they are quite thin and cook very quickly).
- While ribs are cooking place left over marinade into a small pot and simmer on low heat till thickened.
- In a pot bring water to boil and drop in noodles. Cook for 2 minutes and drain.
- In a bowl combine cabbage, carrots, chives, sesame mayo, wasabi mayo, pomegranate, salt, pepper. Toss well. Sprinkle sesame seeds on top.
- Plating: Place a nice bundle of noodles on a plate. Put short ribs on side of noodles. Place a nice mound of slaw beside the noodles and ribs. Garnish noodles with some oil and parsley. Brush ribs with the marinade reduction.
- Ready to serve.
Have a water spray bottle to put out any flare ups on the barbecue caused by the dripping juices.
- Serving Size: 4 servings