KOREAN-STYLE BLACKBERRY RIBS
Time in the Kitchen: 25 minutes
Servings: 4
½ cup sesame oil
1 cup blackberries, frozen (defrosted) or fresh
¼ cup tamari
¼ cup ginger slices
1 garlic clove
2 tablespoons rice wine vinegar
2 pounds flanken-style beef short ribs
1 bunch scallions
The addictive finger-licking flavor of Korean short ribs usually comes from adding lots of sugar (or corn syrup) to the marinade. Ditch the sugar and
use berries instead to infuse a sweet flavor that's also rich with antioxidants.
These ribs can be cooked on the grill or under a broiler. If using a grill, bring it up to high heat while you make the marinade. The broiler should
also be used on high heat.
Combine ¼ cup of the sesame oil, plus the next five ingredients in the blender until the marinade has a smoothie-like consistency.
Place the ribs in a container and pour the marinade on top. Flip the ribs around so they are well-covered with the marinade.
In a separate container, coat the scallions with the remaining ¼ cup of sesame oil.
Place the ribs and scallions on the grill or under the broiler. Cook the ribs for 4-6 minutes on each side, until the outside is a bit crispy and
caramelized. The scallions will wilt and brown, but should be taken away from heat before they burn.
Macronutrient Profile (perserving)