Maui Style Korean Short Ribs

• 32 Korean Cut Beef Short Ribs (Flanken Cut)
• 3 Cups Dark Soy Sauce
• 2 Cups Water
• 6 Cups Demerara Sugar (Brown Sugar)
• 1/4 Cup Red Cider Vinegar
• 1/2 Cup White Vinegar
• 1 1/2 Tablespoons Sesame Oil
• 1 Tablespoon Fish Sauce
• 6 oz Fresh Ginger Root
• 8 Cloves Fresh Garlic

1. Place all ingredients, with the exception of the ribs, into your food processor and run until the garlic and ginger are both minced to small pieces. (You can also use a blender and mix in two or three batches or even mince the garlic and ginger by hand and stir everything in a large bowl) Once all items are mixed together, place ribs in a shallow pan or tub and pour the marinade over them being careful to make sure they are as submerged as possible. You can marinade them for as long as three days but I have had them within 24 hours and the flavor is still quite complete.
2. Once the marinade has done its thing, you should barbeque these on a medium hot grill for about four to five minutes per side. Keep your eyes on these babies as with all that sweet marinade they will burn quickly if not watched closely.
3. Serve with a crispy fresh salad, baked potato with all the trimmings, a slice of pineapple for a garnish and a nice glass of Merlot or Pinot Gris.
4. Mmmmmm. I think I know what's going on the barbie tonight!

short, soy sauce, water, sugar, red cider vinegar, white vinegar, sesame oil, fish sauce, fresh ginger, garlic

Taken from www.epicurious.com/recipes/member/views/maui-style-korean-short-ribs-1274289 (may not work)