Whisk together the Rice Vinegar (1/2 cup), Granulated Sugar (1 tablespoon), and Salt (1 teaspoon).
Slice the Persian Cucumber (1 cup) in to thin rounds and add to vinegar mixture.
Allow to sit at room temperature for at least 15 minutes. You can squeeze the cucumbers gently with your hands to speed up the pickling process. Pickles can be stored in the fridge for up to two months.
Trim the tops off the Lemongrass (3 stalk) down to the tender part toward the bottom of the stem. Remove the tough outer layers, and roughly chop it.
Slice the Red Fresno Chili Pepper (4) into half and remove the seeds and ribs.
Peel the Fresh Ginger (1 inch), and slice it into rounds.
Place the chilies, lemongrass, ginger, Garlic (3 clove), Brown Sugar (1 tablespoon), Toasted Sesame Oil (1 teaspoon), Vegetable Oil (1/4 cup), and Rice Vinegar (3 tablespoon) into a blender or food processor and purée until smooth.
Place the Beef Short Ribs (3 pound) in a glass casserole dish. Season with salt, and let sit at room temperature for at least 15 minutes and up to two hours.
Coat the short ribs with the chile sauce and allow to marinate for about 15 minutes. Meanwhile, heat your grill to medium.
Place the short ribs on the grill and cook to medium-rare. Depending upon the thickness of the short ribs, 2-5 minutes per side for medium-rare.
Let rest for 5 minutes, then serve with the pickles and other sides of choice.