Ingredients
Method
- Whisk together the soy sauce, brown sugar, lime juice, sesame oil, and fish sauce in a bowl until the sugar fully dissolves. Taste — if it seems sharp, add a pinch more brown sugar.
- Stir in the garlic, ginger, red pepper flakes, black pepper, and green onions.
- Place ribs in a large zip-lock bag or shallow dish. Pour the marinade over and coat all pieces. Refrigerate for at least 4 hours — overnight is best.
- Heat grill to high — aim for 230–260°C (450–500°F). Clean and oil the grates well.
- Remove ribs from marinade and let excess drip off. Grill over direct high heat, 4–5 minutes per side, until charred at the edges and cooked through. These are thin cuts — they cook fast. Watch for flare-ups from the sugar.
- Rest 2–3 minutes, then plate. Garnish with toasted sesame seeds and sliced green onions. Serve with steamed rice.
Notes
Rice vinegar is out — lime handles all the acidity in Brock's current version. If the marinade tastes sharp before going on the ribs, nudge the brown sugar up by a teaspoon or two.
These are flanken-style ribs (cut across the bones), sometimes sold as "Korean-style" short ribs. Buy them ½ inch thick — thinner burns, thicker needs longer.
The overnight marinade is especially worth it here since there's no pineapple to help tenderize the meat.
Watch the grill — the sugar in the marinade chars fast. High heat and quick flips are your friend.