Korean Beef Short Ribs (aka crack on crack on crack)
4 pounds beef short ribs, cross-cut less than 1/2" thick.
2 cups soy sauce (preferably Tamari)
1 1/2 - 2 cups sake
8 Tbsp sesame oil
8 full shallots, sliced thin
1/2 - 3/4 cup sugar
1/2 cup wildflower honey
2 tsp ground cayenne
10 garlic cloves, finely chopped or crushed
8 tsp chopped fresh ginger
1 1/2 cup toasted sesame seeds
Combine everything but the ribs, mix well (I'll sometimes nuke it for a couple minutes just to get the sugar and honey to dissolve fully, but don't get it too hot 'cause you don't want it to cook the meat while marinading).
Marinade ribs in solution for 3 or 4 hours.
Cook ribs on HOT (450-500F) grill for 2-3 minutes per side. The sugar in the marinade will start a grill fire, so be ready for it. You want to caramelize the sugar slightly, and keeping the meat in the flames will help this, but pay attention because things happen fast. Do NOT walk away from the grill while cooking this stuff! It takes a bit of a touch to get this right, so try it a few times and tweak the marinade to your liking.