2 pounds boneless beef short ribs that have been slow cooked in beef stock for three hours then chilled
¼ cup garlic black bean paste
1 teaspoon fermented chile paste
2 teaspoons balsamic vinegar
2 teaspoons hickory syrup
2 teaspoons dark soy
2 teaspoons brown organic miso
1 teaspoon fresh thyme leaves
- Grill short ribs over real wood charcoal.
- In a blender, combine black bean paste, chile paste, vinegar, hickory syrup, soy, and miso until smooth.
- Serve ribs hot off the grill, spoon sauce over ribs, and garnish with thyme leaves.
- From Scott Crawford, Crawford and Son