Max And Eli Sussman'S Korean-Style Short Ribs

• 1 cup soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons white vinegar
• 1/3 cup tightly packed dark brown sugar
• 3 tablespoons sriracha sauce, plus more for serving
• 1 tablespoon ground black pepper
• 1/2 large yellow onion, chopped
• 1 bunch green onions, white and tender green parts only, thinly sliced
• 8 to 10 garlic cloves, chopped
• 3 pounds Korean-style short ribs
• Steamed white rice and hoisin sauce, for serving

1. In a large bowl, whisk together the soy sauce, 1 cup water, the vinegars, brown sugar, sriracha, and pepper. Add the yellow onion, green onions, and garlic and stir to blend well. Add the short ribs and turn to coat well with the marinade. Cover with plastic wrap and let marinate in the refrigerator for at least 12 hours or, preferably, 24 hours.
2. Line a large, heavy-duty baking sheet with foil. Remove the ribs from the marinade and shake off the onions and garlic. Place on the prepared baking sheet and let come to room temperature (this could take up to an hour).
3. Preheat the broiler. Broil the ribs until the surface of the meat begins to caramelize, 5 to 7 minutes. Remove from the broiler, turn, slide back under the broiler, and broil until cooked through, about 5 minutes longer. Remove from the broiler and serve right away with rice, hoisin sauce, and additional sriracha.

soy sauce, rice vinegar, white vinegar, brown sugar, sriracha sauce, ground black pepper, yellow onion, green onions, garlic, short, rice

Taken from www.seriouseats.com/recipes/2012/09/max-and-eli-sussmans-korean-style-short-ribs-recipe.html (may not work)