You want to have enough of this to completely cover the ribs in a dish or a bag. If you make extra marinade just bottle it and keep it in the fridge for next time!
1 part soy sauce 1 part something sweet (honey / brown sugar)
1 part water 1 parts rice vinegar / lemon juice / orange juice
1 part white wine / rice wine a generous splash of sesame oil
big spoonful of grated fresh ginger
some minced garlic
crushed dried hot pepper flakes or cayenne powder
Rinse defrosted ribs under cold water tap. Mix your marinade liquids well, then blend in the ginger and garlic. Put the ribs in a shallow baking dish or plastic bag, and pour in enough marinade to cover and coat them well. For best results let them marinate overnight in the fridge. If you are in a hurry, at least give them an hour to soak. (Go have a beer, don’t worry, these cook fast).
Fire up the grill to medium high heat. Drain the ribs, discard marinating liquid. Working in small batches, grill ribs 3-4 minutes per side until charred and medium rare.
Mound up the ribs on a plate and garnish with some chopped scallions. Serve with kimchi and if you like, some fresh lettuce leaves, rice or thin rice noodles to make beef lettuce wraps.
*A fun variation on this kind of marinade might be molasses, hot sauce, beer, allspice, cumin and parsley. Or lime, sugar, cilantro, ginger, salt, star anise and jalapenos…