Yield: 16 servings
- 8 lb short ribs
- 4 tbsp bouillon powder
- 1 cup water
- 12 tbsp olive oil
- 12 tbsp sesame oil
- 8 scallions, diced
- Marinate the ribs in the rest of the ingredients for several hours (or overnight) in a covered dish in the refrigerator.
- Turn at least once half-way through the marinating time.
- Put it in the refrigerator the night before, then turn the ribs in the morning and put them back in the refrigerator until dinnertime.
- Broil 5 minutes each side.
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