Korean-Style Barbecued Beef Short Ribs

• 3/4 cup soy sauce
• 3 tablespoons rice wine, dry sake or dry vermouth
• 2 tablespoons fresh lemon juice
• 3 tablespoons sesame oil
• 1/2 cup lightly packed dark brown sugar
• 3 large scallions, thinly sliced, dark green slices reserved for garnish
• 3 large cloves garlic, thinly sliced
• 1 heaping tablespoon grated, peeled fresh ginger
• 2 star anise pods, broken into points (optional)
• 1/2 teaspoon freshly ground black pepper
• 6 pounds beef short ribs (about 12 ribs, each 3 inches in length, cut to about 1/4-inch thickness)
• 2 teaspoons sesame seeds

1. Combine the soy sauce, rice wine, lemon juice, sesame oil, brown sugar, white and pale green scallion slices, garlic, ginger, star anise and pepper in a 15-by-10-inch glass or ceramic baking dish, stirring to dissolve the sugar.
2. Nestle the ribs in the marinade, coating both sides of each rib and spooning marinade over the tops of any exposed meat. Cover with plastic and marinate for 1 to 2 hours at room temperature, turning the meat once.
3. Make a medium-hot charcoal fire or preheat a gas grill to medium-high heat. Clean and lightly oil the grates to prevent sticking. Grill the short ribs for about 3 minutes per side for medium-rare. Transfer to serving plates and sprinkle with the reserved scallion slices and sesame seeds.

soy sauce, rice wine, lemon juice, sesame oil, brown sugar, scallions, garlic, ginger, anise pods, freshly ground black pepper, beef short ribs, sesame seeds

Taken from www.epicurious.com/recipes/member/views/korean-style-barbecued-beef-short-ribs-50089131 (may not work)