Beef Ribs With Maple And Sherry Glaze - cooking recipe

Ingredients

2 tbsp finely chopped fresh lemongrass
3 None kaffir lime leaves, finely shredded
1 tsp sea salt
1 piece (3/4 inch) fresh ginger, grated
2 cloves garlic, quartered
6 racks beef short ribs (about 2 lbs)
3/4 cup sweet sherry
1/2 cup firmly packed dark brown sugar
1/2 cup pure maple syrup
2 tbsp sesame oil
1 tbsp Chinese five-spice powder

Preparation

Pound the lemongrass, lime leaves, salt, ginger and garlic in a mortar and pestle until fragrant.
Combine the lemon grass mixture with the remaining ingredients in a large bowl. Cover and refrigerate for 3 hours or overnight.
Remove the ribs from the marinade; transfer the marinade to medium saucepan.
Preheat the grill to medium-high. Grill the short ribs until cooked to desired doneness. Remove from the grill. Let stand, loosely covered with foil, 5 mins.
Meanwhile, bring marinade to a boil. Reduce the heat to low; simmer, uncovered, for about 10 mins or until thickened.
Serve the ribs drizzled with marinade.