Beef Short Ribs (6)
about 1/3” thick from the chuck flanken. Season the short ribs with
All-Purpose Spice Rub (to taste)
on both sides. Next spread
Dark Brown Sugar (1/4 cup)
evenly on all sides.
Soy Sauce (3/4 cup)
Water (3/4 cup)
Distilled White Vinegar (3 Tbsp)
Sesame Oil (2 Tbsp)
Garlic (3 cloves)
Fresh Ginger (2 Tbsp)
Scallions (1 bunch)
Freshly Ground Black Pepper (1 Tbsp)
together in a small bowl.
Place the short ribs in a large zip top plastic bag and pour the marinade over the top. The short ribs need to marinate for at least 4-6 hours in the refrigerator, but overnight is best.
These ribs need to cook on a grill over Med. High heat. The short ribs only need to cook 4 minutes on each side. You want to leave enough room between each piece, so the ribs will cook even. Once cooked serve and enjoy.