Grilled Korean-Style Short Ribs

Grilled Korean-Style Short Ribs
Ingredients

•     1 cup soy sauce
•     1/2 cupmirin (sweet Japanese rice wine) or sweet Sherry
•     1/2 cup (packed) dark brown sugar
•     1/4 cup unseasoned rice vinegar
•     1/4 cup oriental sesame oil
•     1/4 cup minced garlic (about 15 cloves)
•     2 large green onions, chopped
•     5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones; about 20 pieces)
•     Chopped Spinach with Toasted Sesame Seeds

Preparation

Combine first 7 ingredients in medium bowl; whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.