Serves 8 to 10
For the marinade:
1/2 cup ketchup
1/4- to 1/2 cup sriracha sauce (I used 1/2 cup)
1/4 cup lite soy sauce
1/4 cup honey
2 tablespoon red wine vinegar
5 pounds flanken cut beef shot ribs, 1/2-inch thick
Kosher salt and ground black pepper, for seasoning
Toasted sesame seeds, for garnish
Snipped chives or thinly sliced scallions, for garnish
Place ribs in a shallow container or resealable plastic bag. Stir together the remaining ingredients and pour over ribs making sure all the ribs are coated. Cover or seal and marinate in the refrigerator for at least 4 hours, but better if overnight.
Set up grill for direct grilling over medium-high heat. Brush and oil grates before grilling.
Remove ribs from marinade and scrape away most of the marinade from the ribs. Season with salt and pepper.
Grill for 4 minutes per side.
Remove from heat and rest a couple minutes before cutting between the bone for individual pieces. Garnish with toasted sesame seeds and snipped chives.
COOK’S NOTE: If you want your snacks a little more ‘finger-likken’, double the marinade and reserve half. Before serving, heat the reserved marinade and toss with cooked ribs pieces before garnishing with sesame seeds and chives.