Serves 4
MEAT
3 pound flanken-style beef short ribs, 1/2-inch thick
1/4 cup soy sauce
2 tablespoons Asian sesame oil
2 tablespoons distilled white vinegar
1 hot fresh chili pepper , seeded and chopped
2 tablespoons crushed red pepper
1 clove garlic, crushed
1 piece (2 inches) fresh ginger, chopp ed
1 teaspoon granulated sugar
Salt, to taste
1. In a large bowl, place the short ribs.
2. In a small bowl, combine the soy sauce, sesame oil, vinegar, chili pepper, crushed red pepper, garlic, ginger, sugar, and salt. Mix well, then pour the mixture over the ribs, turning them to coat.
3. Cover and refrigerate for 2 hours, turning once or twice.
SLAW
1/4 cup rice wine vinegar 1 tablespoon Southeast Asian chili-garlic sauce, or more to taste 1 tablespoon granulated sugar 1 piece (1 inch) fresh ginger, chopp ed
1 Napa cabbage, very thinly sliced
1. In a small bowl, combine the vinegar, chili-garlic sauce, sugar, and ginger. Mix well.
2. In a large bowl, combine the cabbage with just enough of the dressing to moisten. Toss to coat it all over. Cover and refrigerate until serving. (Before serving, taste for seasoning and add more chili-garlic sauce, if you like.)
3. Build a charcoal or gas fire. The coals are ready when they are all ignited, the flames have died down, and the temperature is very hot.
4. Remove the meat from the marinade and pat it dry with paper towels (reserve the marinade). Place the ribs on the grill and cook for 3 minutes or until they are well seared on one side. Turn and cook 3 minutes more (for rare) or until the meat is cooked to the desired doneness, basting with the reserved marinade during the last minute of cooking. To check for doneness, cut into the meat near a bone to be sure it is slightly less done than you like.
5. Transfer the ribs to a platter, cover loosely with foil, and set aside for 5 minutes. Cut the meat between the bones into individual ribs. Serve with the slaw. Adapted from "Grill It!"
