Korean Barbecued Ribs with Pickled Greens

• 2 1/2 pounds flanken-style short ribs, cut 1/2 inch thick
• 4 garlic cloves, minced
• 3 scallions, white and pale-green parts only, very finely chopped
• 1/4 cup packed dark-brown sugar
• 2 tablespoons granulated sugar
• Pinch of coarse salt
• 1/4 cup fresh lime juice (2 to 3 limes)
• 1/2 cup soy sauce
• 1/3 cup mirin
• 2 tablespoons toasted sesame oil
• 3 tablespoons sesame seeds, toasted
• 1 teaspoon Asian chili sauce or 1/2 teaspoon crushed red pepper flakes (optional)
• 1 pound Taiwan bok choy or napa cabbage, cut into 1/2-inch strips (8 cups)
• 1 bunch scallions, white and pale-green parts only, cut into 1/2-inch pieces
• 3 garlic cloves, halved lengthwise
• 2 small dried hot red chiles or a pinch of crushed red pepper flakes (optional)
• 2 teaspoons toasted sesame oil
• 1 piece peeled fresh ginger (about 1 inch), cut into thin matchsticks
• 1/4 cup rice-wine vinegar (not seasoned)
• 1/4 cup mirin
• 1 teaspoon coarse salt
• Vegetable oil, for brushing

1. Cut each short rib crosswise into 3 pieces, cutting between the bones.
2. Soak the ribs in a large bowl of ice-water for at least 20 minutes, or up to 2 hours.
3. Make the marinade: Stir together the marinade ingredients in a medium bowl until the sugar is dissolved.
4. Drain the ribs; pat dry.
5. Put the ribs and marinade in a 9 x 13-inch glass baking dish; turn each rib to coat.
6. Cover, and refrigerate overnight.
7. Make the pickled greens: Put the greens and scallions in a medium bowl, and set aside.
8. Cook the garlic and chiles in the sesame oil in a small saucepan over medium heat until the garlic is pale golden, 2 to 3 minutes.
9. Add the ginger, and cook, stirring, until fragrant, about 2 minutes.
10. Remove from heat; stir in the vinegar, mirin, and salt.
11. Immediately pour the contents of the pan over the greens, and toss to coat.
12. Let cool to room temperature.
13. Cover with plastic wrap; refrigerate overnight.
14. Preheat the broiler, with the rack about 6 inches from the heat source.
15. Line a rimmed baking sheet with foil, and very lightly brush with vegetable oil.
16. Lift the ribs from the marinade, and arrange in a single layer on sheet (discard marinade).
17. Broil the ribs (checking often) until well browned on top, about 5 minutes.
18. Turn; continue to cook until well browned on other side, about 4 minutes more.
19. Serve with chilled pickled greens.

flankenstyle short ribs, garlic, scallions, sugar, sugar, salt, lime juice, soy sauce, mirin, sesame oil, sesame seeds, asian chili sauce, choy, scallions, garlic, red pepper, sesame oil, fresh ginger, ricewine vinegar, mirin, coarse salt, vegetable oil

Taken from www.epicurious.com/recipes/food/views/korean-barbecued-ribs-with-pickled-greens-392569 (may not work)