Hawaiian-Style Short Ribs

• 1–2 lbs. short ribs cut in strips a half-inch thick
• 0.25 cup mirin
• 0.25 cup soy sauce
• 3 green onions, sliced
• 3 cloves garlic, smashed flat
• 1" fresh ginger, sliced and smashed flat
• 2 Tbsp. sesame oil
• 1 Tbsp. honey
• 1 Tbsp. brown sugar

This dish is much more tender if you marinate the ribs twice, once for the texture and a second time for the flavour.

Lay the ribs flat in a roasting pan and massage them, using a mixture of half a tablespoon of baking soda and three tablespoons of water per pound. Leave the ribs in this for 2–3 hours in the fridge, then rinse the ribs off thoroughly, mix up the second marinade and set the ribs in this in the fridge for at least 6 hours, turning things over every couple of hours

Remove this from the fridge two hours before you want to cook. One hour before cooking time, remove the meat from the marinade, pat it dry with paper towel, and set it on a wire rack over a baking tray to air.

When it comes time to cook, do pre-heat your broiler for at least 10 minutes.

This next bit really depends on your knowing your broiler. I've had broilers that would cook this dish nicely with 4 minutes per side, and I've had broilers that 4 minutes per side would reduce it to cinders. Pre-heat your broiler for at least 10 minutes (I know I already said that) and place the meat about 3" below the flame; broil for 2–4 minutes on each side.

Good with rice and kimchee, sunomono, or a green salad.