Beef Ribs With Maple And Sherry Glaze

• 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

1. Pound the lemongrass, lime leaves, salt, ginger and garlic in a mortar and pestle until fragrant.
2. Combine the lemon grass mixture with the remaining ingredients in a large bowl. Cover and refrigerate for 3 hours or overnight.
3. Remove the ribs from the marinade; transfer the marinade to medium saucepan.
4. 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.
5. Meanwhile, bring marinade to a boil. Reduce the heat to low; simmer, uncovered, for about 10 mins or until thickened.
6. Serve the ribs drizzled with marinade.

fresh lemongrass, lime, salt, fresh ginger, garlic, short ribs, sweet sherry, brown sugar, maple syrup, sesame oil

Taken from recipes-plus.com/api/v2.0/recipes/37508 (may not work)