Korean BBQ Short Ribs

• 5 lbs beef short ribs (cut crosswise about 1/4-inch thick)
• 1 12 cups brown sugar
• 2 teaspoons fresh cracked black pepper
• 1 bunch green onion, finely chopped green and white parts
• 14 cup soy sauce
• lots napkin

1. Wash the ribs in a sink of cool water, drain and dry with paper towels.
2. Put ribs in large container.
3. Sprinkle with sugar, black pepper, onions and soy sauce.
4. Use your hands, rub mixture into ribs, making sure all surfaces have a coating.
5. This should be a damp mixture, not a liquidy marinate.
6. More juice will come from the ribs as they marinate.
7. Cover container and marinate ribs in refrigerator at least 2 hours.
8. Overnight is recommended.
9. Leave ribs at room temperature for about 30 minutes before grilling.
10. Make sure the grease catcher in your grill is cleaned out and empty.
11. Make sure the grill is not close to the wooden fence or anything else that may be flamable.
12. Line grill with aluminum foil (top and bottom) because it's going to get messy.
13. Heat grill on high until hot.
14. Mix up the ribs, putting the gooey brown mixture with onions at the bottom of the container on the ribs.
15. Put ribs on grill, do not crowd ribs.
16. Grill on medium high for about 4 to 5 minutes per side.
17. I prefer my ribs slightly charred.
18. The burnt edges are the best part.
19. Watch the grill because there may be grease and sugar fire flare ups.
20. Stand by with a water spray bottle to put out the fires.
21. Serve hot with white rice and kimchi for Asian style, or with coleslaw, macaroni salad or potato salad for American style and lots of napkins.
22. Then clean out the grill and empty the grease catcher.

short ribs, brown sugar, fresh cracked black pepper, green onion, soy sauce, lots napkin

Taken from www.food.com/recipe/korean-bbq-short-ribs-295317 (may not work)