Grilled Korean-Style Short Ribs

• 1 cup soy sauce
• 1/2 cupmirin (sweet Japanese rice wine) or sweet Sherry
• 1/2 cup (packed) dark brown sugar
• 1/4 cup unseasoned rice vinegar
• 1/4 cup oriental sesame oil
• 1/4 cup minced garlic (about 15 cloves)
• 2 large green onions, chopped
• 5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)
• Chopped Spinach with Toasted Sesame Seeds

1. Combine first 7 ingredients in medium bowl; whisk to blend well.
2. Pour into heavy jumbo resealable plastic bag.
3. Add ribs; seal bag.
4. Turn bag over several times to coat ribs evenly.
5. Refrigerate overnight, turning bag occasionally.
6. Prepare barbecue (medium-high heat).
7. Drain ribs; discard marinade.
8. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.
9. Mound ribs on platter; surround with chopped spinach and serve.

soy sauce, cupmirin, brown sugar, rice vinegar, oriental sesame oil, garlic, green onions, short, sesame seeds

Taken from www.epicurious.com/recipes/food/views/grilled-korean-style-short-ribs-106843 (may not work)