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Recipe for :

Sesame Ribs

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

"Grill or bake. I prefer spare ribs, but the nutty-flavored marinade also works well with beef ribs".


2 Green onions, finely chopped
1 Garlic clove, minced
1/4 cup Soy sauce
1/4 cup Sesame oil
1/4 cup Rice wine vinegar
2 Tbs. Sesame seeds
2 Tbs. Sugar
1 tsp. Dry mustard
1 tsp. Pepper
4 LB. Trimmed beef ribs


Prepare the marinade by combining green onions, garlic, soy sauce, sesame oil, vinegar, sesame seeds, sugar, mustard and pepper together. Mix well until thoroughly blended.

Score the ribs every 1/2-inch. Rub in the marinade, cover and refrigerate for at least 12 hours or overnight. Turn the ribs several times to marinate evenly.

Prepare grill or pre-heat oven to 250ºF.

Remove ribs from the marinade; reserve marinade. Allow ribs to come to room temperature before cooking.

For grilling:
Place ribs on grill over hot coals. Turn several times during cooking and baste ribs frequently with the reserved marinade. Ribs will be cooked in 15 - 20 minutes.

For baking:
Place ribs on large pan, meat-side up, and place into preheated 250ºF oven. Slow-cook the ribs for about 1-1/2 hours, basting frequently with reserved marinade. Ribs will be
done when their exterior is crispy.

Serve immediately with steamed white rice and your choice of summer vegetable.

Serves 4

Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".