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"KOBI" STYLE RIBS
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From John Sarich, Culinary Director,
Snoqualmie Vineyards
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INGREDIENTS:
2 lbs. Kobi-style short ribs
1 Tbsp. peanut oil
1/4 tsp. sesame oil
Splash of clove oil
3 cloves garlic, mashed
1/2 Tbsp. fresh ginger, grated
1 Tbsp. honey
1 Tbsp. tomato paste
2 - 3 Tbsp. soy sauce
1/8 cup Snoqualmie Vaineyards Cabernet-Merlot
1/2 tsp. dry mustard
2 Tbsp. fresh cilantro, chopped (optional)
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DIRECTIONS:
Combine together all ingredients. Pour mixture over ribs and marinate overnight,
or at least 1 hour. Excellent for barbecue.
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to Archive Recipes
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"Serve with warm potato salad and baked stuffed apples with White Riesling."
-
John Sarich,
Culinary Director
Snoqualmie Vineyards
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