Marinate the ribs the night before. Mix the Soy Sauce (1/2 cup), Honey (1/4 cup), Sesame Oil (3 tablespoon), Rice Vinegar (2 tablespoon), Fresh Ginger (1 tablespoon), Garlic (3 clove), and Chinese Five Spice Powder (1/4 teaspoon) together in a bowl thoroughly.
Put the Beef Short Ribs (3 pound) in a double bagged zip top bag and pour the marinade all over them. Seal the bag and make sure the ribs get well coated. Let them sit in the refrigerator overnight. The next day, make the slaw an hour ahead of when you want to serve so that it can sit.
Mix the shredded Red Cabbage (8 ounce), Onion (1), Carrot (1), Scallion (1 bunch), Fresh Cilantro (1 tablespoon), Rice Vinegar (2 tablespoon), Soy Sauce (1 tablespoon), and Pickle Juice (1 tablespoon) together thoroughly in a bowl.
Cover it and set it aside in the refrigerator until it is time to serve. The tacos come together quickly once you start cooking!
When you are ready, preheat an electric griddle to 400 degrees F (200 degrees C) or a griddle pan over medium high heat. Take the short ribs out and discard the marinade.
Cook the ribs for 5 minutes on each side to get a medium rare to medium level of doneness. When they are cool enough to handle, cut away the bones and fat and dice the meat into manageable, bite sized pieces.
Meanwhile, warm the 6-Inch Corn Tortilla (12). Then spoon a generous amount of meat and slaw on each tortilla and serve immediately. Enjoy!