Ingredients

• Thai sweet and spicy sauce:
• 1/4 cup sugar
• 1/3 cup white vinegar
• 2 teaspoons chile paste
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1/3 cup water
• Ribs:
• 2 pounds boneless beef short ribs no thicker than 1/2 -inch
• 2 cups soy sauce
• 1 1/2 cups brown sugar
• 2 tablespoons dry red wine
• 2 tablespoons toasted ground sesame seeds, divided
• 3 tablespoons sesame oil
• 1/4 cup plus 2 tablespoons minced green onion, divided
• 1 tablespoon chopped ginger
• 1 tablespoon chopped garlic
• Thai sweet and spicy sauce

Directions

1. Thai Sauce: Combine the sugar, vinegar, chile paste, garlic, salt and water. Stir to combine. Cover and refrigerate until needed. This makes three-fourths cup of sauce and will keep, refrigerated, for 5 days.

2. Combine the beef in a sealable plastic bag with the soy sauce, sugar, wine, 1 tablespoon sesame seeds, sesame oil, one-fourth cup green onion, the ginger and garlic. Close and shake the bag to evenly distribute the contents. Refrigerate overnight.

3. Heat a grill over high heat until hot. Remove the meat from the bag and discard the marinade. Grill the beef 1 1/2 to 2 minutes per side for medium-doneness, or to taste. Remove and allow to rest a few minutes.

4. Slice the beef crosswise into one-fourth- to one-half-inch strips. Plate each serving with a side of the dipping sauce, sprinkling additional green onions and toasted sesame seeds over the beef for garnish. Serve immediately.

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