Combine green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and red pepper pods. Place short ribs in a plastic bag; add marinade, turning to coat. Close bag securely, and marinate in refrigerator 4-6 hours (or overnight, if desired), turning occasionally. Remove ribs from marinade; reserve marinade. Place ribs on grid over medium coals, cover. Grill 10-12 minutes, turning once and brushing with marinade before serving. Makes 12 servings. *Short ribs can be ordered from retailers. They are cut 3/8- to 1/2 inch thick. Each has three cross-cut rib bones. From the files of Al Rice, North Pole Alaska. Feb 1994
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