Directions:
- Place seseme seeds in a small frying pan over medium heat to toast. Stirring frequently until lightly browned, about 3-4 minutes. Immediately remove from heat & cool. When seeds are cooled, grind in a spice grinder or food processer. Place ground seeds in a large bowl with broth, soy sauce, rice wine, sugar, garlic, ginger, green onions, and chili garlic sauce. Mix well and add ribs to coat. Cover and let stand in refrigerator for 4 hrs to overnight, turning once.
- Lift meat from marinade and drain briefly. Reserve the marinade in a small pan.
- Place ribs on a well oiled grill 3-4 inches abouve a solid bed of low-glowing coals or medium heat on a gas grill. Cook about 3 minutes per side for medium rare ribs.
- While meat is cooking, simmer marinade for 3 minutes. Add cornstarch solution, stirring, until sauce boils and thickens.
- Serve ribs with rice and sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 859.74 Kcal (3600 kJ) | ||
| Calories from fat | 636.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.68g | 109% | |
|---|---|---|---|
| Cholesterol | 172.33mg | 57% | |
| Sodium | 1522.21mg | 63% | |
| Potassium | 618.87mg | 13% | |
| Total Carbs | 13.78g | 5% | |
| Sugars | 5.97g | 24% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 40.79g | 82% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 5.8mg | 32% | |
| Calcium | 81.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 268.99 Kcal (1126 kJ) | ||
| Calories from fat | 199.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.11g | 109% | |
|---|---|---|---|
| Cholesterol | 53.92mg | 57% | |
| Sodium | 476.27mg | 63% | |
| Potassium | 193.63mg | 13% | |
| Total Carbs | 4.31g | 5% | |
| Sugars | 1.87g | 24% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 12.76g | 82% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 1.8mg | 32% | |
| Calcium | 25.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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