Grilled Short Ribs

• 4 stalks lemongrass
• 8 cloves garlic, minced
• 4 green onions, green and white parts, sliced
• 1 (2-inch) knob fresh ginger, peeled and minced
• 3 tablespoons sugar
• 1/2 cup soy sauce
• 1/3 cup Sriracha, plus more for garnish
• 1/4 cup honey
• 3 tablespoons toasted sesame oil
• 1/4 cup white sesame seeds
• 4 pounds flanken-cut short ribs
• Steamed rice, to serve

1. Remove the tough, outermost layers from the lemongrass stalks.
2. Discard along with the top green portion and the root end.
3. Mince the remaining pale bottom portion.
4. In a pestle, combine with the garlic, green onions, ginger, and sugar, and make them into a paste using a mortar.
5. Or process in a food processor until very finely minced.
6. Mix in the soy sauce, Sriracha, honey, sesame oil, and sesame seeds, stirring to combine.
7. In a large bowl, pour the marinade over the ribs, tossing lightly to coat the ribs evenly.
8. Refrigerate, covered, for at least 4 hours, preferably overnight.
9. Preheat the grill or broiler to high heat.
10. Shake excess marinade off the ribs.
11. Cook the ribs until they reach medium-well, 3 to 4 minutes per side.
12. Serve over steamed rice.
13. Garnish with Sriracha, if desired.
14. Serve your short ribs over Sriracha and SPAM Fried rice (page 75).
15. The Nguyen family barbecues always had a tray of torn iceberg lettuce and sliced cucumbers with a side of ranch dressing.
16. I like to do the same, but with SriRANCHa (page 20)!

stalks lemongrass, garlic, green onions, ginger, sugar, soy sauce, sriracha, honey, sesame oil, white sesame seeds, flankencut short ribs, rice

Taken from www.epicurious.com/recipes/food/views/grilled-short-ribs-379507 (may not work)