Paralegals & Legal Secretaries

California Legal Assistant's Award-Winning Ribs

By Lynne DeVenny

Rosie Hamilton is a member of Tehama County CattleWomen.

She has been a legal assistant at McGlynn, McGlynn & Bottke Attorneys at Law for 15 years.

She and husband Fred have a beef cattle ranch in Vina, where son Mike is the irrigator.

Their daughter Jamie is studying to be a LVN in Fortuna.

The 1988 National Beef Cook-Off grand prize winner was Oriental Short Rib Barbecue.

Oriental Short Rib Barbecue

4 pounds beef rib shortribs, trimmed of excess fat and cut crosswise no more than 3/8 to 1/2 inch thick.

Each rib piece should contain 3 crosscut rib bones.

Marinade:

2/3 cup thinly sliced green onions
1/2 cup each, soy sauce and water
1/4 cup dark sesame oil
2 1/2 tablespoons packed brown sugar
1 1/2 tablespoons toasted sesame seeds, crushed
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1/2 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper

Combine sliced green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red and black pepper; reserve 1/2 cup marinade.

Place beef ribs and marinade in plastic bag, turning to coat.

Close bag securely and marinate in refrigerator 4- 6 hours, turning occasionally.

Remove ribs from marinade.

Place ribs on grid over medium coals.

To test, about 4 inches above coals for medium with 4 second hand count.

Grill for 5 to 6 minutes, turn ribs over; brush with reserved marinade.

Cover and continue cooking 5 to 6 minutes or until desired degree of doneness.

Preparation time: 15 minutes. Marinating time 4 to 6 hours. Cooking time 10 to 12 minutes.

Daily News

Full post as published by Practical Paralegalism on June 23, 2009 (boomark / email).