Short Ribs, Korean Cut

Approximately 2.3lbs.In the winter, we cut the short ribs bistro style for braising. In the summer, we switch to Korean style, where the ribs are cut across the grain. This makes them perfect for quick grilling. It's best to marinate these ribs which help to tenderize them prior to grilling. KOREAN BBQ SHORT RIBS (GAL-BI)2 lbs of short ribs3/4 cup soy sauce3/4 cup water3 tablespoons white vinegar1/4 cup dark brown sugar2 tablespoons white sugar1 tablespoon black pepper2 tablespoons sesame oil1/4 cup minced garlic1/2 large onion, mincedPour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.Preheat an outdoor grill for medium-high heat. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no lon