- soy sauce1 cups
- white sugar1 cups
- ground black pepper1 teaspoons
- cloves garlic, chopped5
- green onions, chopped3
- Asian (toasted) sesame oil2 tablespoons
- sesame seeds1 teaspoons
- Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)2 pounds
== Directions ==
Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.