INGREDIENTS 
- 1 ½ kg beef short ribs , cut in 2cm slices across the bones
- 2/3 cup soy sauce
- 2/3 cup brown sugar
- 1/3 cup rice wine
- 1/3 cup water
- 2 garlic cloves , minced
- 1 tsp sriracha sauce
- 2 tsp sesame oil
- sliced spring onions , for garnish
- toasted sesame seeds , for garnish
INSTRUCTIONS
- Make the marinade by mixing together the soy sauce, brown sugar, rice wine, water, garlic, sriracha sauce and sesame oil. Pour the marinade over the short ribs, in a large bowl and toss so the meat is coated all over. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours.
- Set up your COBB and light the Cobblestone, allow to turn grey before placing the grill plate or griddle for cooking.
- Using tongs lift the ribs out of the marinade and let it drip off. Place the ribs on the grill and cook to desired doneness, flipping after 3-5 minutes or so.
- Remove from the grill and sprinkle the sesame seeds and sliced green onions on the ribs. Serve with kimchi.
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Recipe by Steve Cylka