Grilled Korean Short Ribs

Courtesy of epicurious.com

Serves 8

1 cup soy sauce

½ cup mirin (sweet Japanese rice wine) or sweet Sherry

½ cup (packed) dark brown sugar

¼ cup unseasoned rice vinegar

¼ cup oriental sesame oil

¼ cup minced garlic (about 15 cloves)

2 large green onions, chopped

5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces) (Ask your butcher to do this for you if they are not readily available in the meat section.)

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally. (We marinated them for 6 hours and they were fantastic, so do not panic if you don’t have time to marinate overnight.)

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare (3 minutes per side) or medium (6 minutes per side).