Seven months without a stove has had me digging around the barbecue with new ideas about making food interesting. A recipe I found on Chowhound used the fiery Tunisian harissa paste to flavor a trip tip, an odd choice of cut to me as it's fairly dense and not likely to absorb a lot of falvor, about the time someone mentioned Korean Bulgogi here and--voila, great new idea! Sweetened with honey to attract flame (the original recipe included no sweetener), I assembled this marinade in a large ziploc bag then added a pile of thin franken-cut beef ribs. After a few hours rest, we grilled them on a super-hot flame and served them with a Vietnamese-y steamed rice flavored with dessicated coconut and garnished with cilantro. WONDERFUL! If you don't have harissa around, sambal olek and sriricha sauce are excellent substitutes, and country style pork ribs (in America, this is pork shoulder cut into about 1" thick strips) are a fine substitution for the beef ribs.
The marinade:
1/4 cup harissa paste
1 teaspoon vinegar
1 tablespoon kosher salt
2 tblsp honey
Heaping 1/4 teaspoon freshly ground black pepper
1/4 cup plus 1 tablespoon olive oil
4 garlic cloves, minced