Ingredients

• 1 cup soy sauce
• 1 cup white sugar
• 1 teaspoon ground black pepper
• 5 cloves garlic, chopped
• 3 green onions, chopped
• 2 tablespoons Asian (toasted) sesame oil
• 1 teaspoon sesame seeds
• 2 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)

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Instructions

1. 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.
2. 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.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 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.