Korean Barbequed Short Ribs
Source: Mesquite Cookery by John "Boog" Powell

5 lb Beef short ribs, 2 1/2-inches long

MARINADE
1 tbsp sesame seeds
1 cup soy sauce
2 tbsp mirin (sweet rice wine) or sherry
3 tbsp sugar
2 tsp fresh ginger, finely minced
4 garlic cloves, crushed
2 tbsp dried red pepper, chopped

Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to marinade.

Place ribs in a large plastic bag. Combine marinade ingredients and pour over ribs, pressing air out of bag and sealing securely. Marinate in refrigerator at least 4 hours. Remove ribs from bag, shaking off excess marinade. Grill ribs over hot mesquite 15 to 20 minutes, turning and basting just before removing from the grill. Ribs are ready when brown and crispy.