Korean Style Beef Short Ribs

Short ribs are an easy, tasty, inexpensive treat, I think everyone should cook them from time to time! Have your butcher cut the ribs around 1/4 inch thick from frozen side ribs, and you can stock up on them for up to 6 months, they defrost in 20 minutes on a cookie sheet if they are not stuck together, so it's a perfect in-promptu snack. It's a thin cut of beef so you don't need to marinate for more than 4 hours, I only do it for 20 minutes for defrosted, 1 hour on frozen.

Sauce/Marinade is:
1/4 cup low sodium soy sauce (make sure it says "brewed" on the label)

3 tbsp rice wine vinegar
4 tbsp. brown sugar
1 bunch of finely minced green onion
4 cloves minced garlic
2 tbsp. sesame seed powder
2 tbsp. sesame oil
1/3 tsp. pepper
2 hot green or serano peppers

Grill for about 3 minutes per side on the highest heat setting on your Q, you want to get all that sugar to caramelize, these ribs are like candy!

Here's a somewhat nicely plated version of the ribs, with chicken, buckwheat noodles and a spicy radish salad.