Categories: asian, barbecue, bbq, beef

Ingredients

• 1 1/2 cups reduced sodium soy sauce
• 3/4 cup white sugar
• 1/4 cup sesame oil
• 5 cloves of garlic, minced
• 1/2 of a medium yellow onion, chopped
• 3 large green onions, cut into small pieces
• 2 tbl toasted sesame seeds
• 1/2 tsp of red pepper flakes
• 4-6 pounds of Korean short-ribs

Directions

1. Place ribs in a large ziplock bag or a dish that can hold them all (I used a large pot with lid). Combine all the ingredients together and stir for 1 minute. Pour the marinade into the pot, dish, or ziplock over the meat making sure ll the ribs have been coated. Cover and refrigerate over night. The next morning make sure to place the ribs that were on the bottom on top, and vice versa. Continue to refrigerate until its time to grill.

2. Heat grill to medium-high heat and when the grill is nice and hot add meat. Grill each side for 3-4 minutes. Garnish with addional slices of green onion and toasted sesame seeds.

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