This recipe is always a HUGE hit:

Korean Short Ribs

• 1 cup soy sauce
• 1/2 cup mirin (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)

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, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.


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