Ingredients

• 0.25 cups rice wine vinegar
• 0.25 cups soy sauce
• 0.25 cups sriracha hot sauce , or to taste
• 2 tablespoons olive oil
• 0.25 cups brown sugar
• 2 greens onions , Optional
• 3 cloves garlic , minced, or more to taste
• 1 tablespoon ground black pepper
• 1 tablespoon toasted sesame seeds
• 1 tablespoon minced fresh ginger
• 1 pinch Chinese five-spice powder
• 2 pounds beef short ribs , cut 1/3-inch-thick across the bones

Instructions

1. 1 Whisk vinegar, soy sauce, sriracha hot sauce, and olive oil together in a large bowl; add brown sugar and stir until dissolved. Mix green onions, garlic, black pepper, sesame seeds, ginger, and five-spice powder into vinegar mixture until marinade is evenly combined.
2. 2 Place short ribs in a large reseable bag and pour marinade over ribs; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Remove ribs from marinade and place on the grill; cook for 6 to 7 minutes. Flip ribs and spoon marinade over second side; cook until meat is no longer pink, 6 to 7 minutes more. Turn grill heat to high and cook ribs for 1 minute more per side. Remove ribs from heat and place on a plate; let rest for 5 minutes.

Nutrition per serving