Nobu’s sizzling, spicy-sour marinated ribs
Chef Thomas Buckley shares a sexy and sophisticated dinner favorite
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Looking for a great entertaining dish to impress your friends? Thomas Buckley, executive chef of Nobu Miami, shares a Japanese-fusion recipe with flavors you can easily create yourself. Taken from “Nobu Miami: The Party Cookbook,” Buckley's marinated grilled short ribs are an exotic finger-food favorite that convey the restaurant’s Peruvian and Japanese influences.
Makes 10 ribs
Dig into these spicy-sour marinated ribs with your hands. Finger-licking irresistible! Taking a hint from the sesame paste and meat juice dipping sauce they make in Japan, here I’ve made a macadamia dipping sauce rich with the nutty flavor of the natural oil. Then, for contrast, a bonito-based sauce from the Japanese bonito fishing region of Tosa, sharpened with a brisk dash of rice vinegar.
INGREDIENTS
For the marinade
1. Mix all marinade ingredients in a bowl. Dress the short ribs with the marinade and refrigerate overnight or at least 8 hours.
2. Remove the ribs from the marinade. Reserve the marinade. Heat the grill over medium-high flame so as not to char the ribs. Cook the ribs gently, turning when nicely caramelized.
3. Meanwhile, in a small saucepan over medium-low heat, reduce the marinade to a syrupy consistency.
4. Soak the julienned leek in ice water to crisp and remove bitterness.
5. Mound the short ribs on a serving platter and sprinkle with the chilis, sesame seeds and salt. Top with the leek. Serve the Shallot Tosazu and Macadamia Sauce in separate dipping cups, with the scallions and Momiji Oroshi alongside.
MANAGE YOUR RECIPES
Excerpted from “Nobu Miami: The Party Cookbook.” Copyright (c) 2008 by Chef Thomas Buckley. Reprinted with permission from Kodansha International.
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