Korean Short Ribs - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

6 Pieces (150 g/5.3 oz)

Ingredients

	Metric	Imperial
BBQ Beef Ribette, , fully cooked, 85 g	2.15 kg	4 lbs 12 oz
Onions, fresh, chopped fine	660 g	1 lb 7.3 oz
Honey	60 ml	1/4 cup
Rice Vinegar	250 ml	1 cup
Sugar, Granulated	188 g	7 oz
Soya Sauce	160 ml	2/3 cup
Sriracha Sauce	20 ml	1 Tbsp + 1 tsp
Garlic, minced	29 g	1 oz
Ginger Root, fresh, chopped fine	13 g	0.5 oz
Sesame Oil	45 ml	3 Tbsp
Green Onions, chopped	125 g	4.4 oz

The day before, thaw cooked bbq beef ribette.
Cut each ribette into 6 strips (~0.5 cm strips) vertically and place into insert pan(s).
Prepare the marinate: Mix the onions, honey, rice vinegar, sugar, soya sauce, sriracha sauce, minced garlic, chopped gingerroot and sesame oil in a bowl. Pour mixture over the ribettes, coating thoroughly. Cover with lid or wrap and allow the ribettes to marinate for at least 2 hours or overnight. Hold at <40'F/4'C under refrigeration.
Wash green onions and chop into small pieces. Place in a bowl and cover with wrap. Set aside as garnish.
Preheat convection oven to 325'F/165'C.
Place the marinated ribettes in the oven and heat for ~20 minutes and until an internal temperature of 165'F/74'Cis reached for a minimum of 15 seconds. Do not cover with lid/foil when baking.
At point of service, serve 6 pieces of Korean Short Ribs per serving and garnish with a sprinkling of green onions.

Serve with steamed basmati rice and mixed vegetable medley (sides not included in nutritional information).