China Grove Short Ribs

This recipe comes from a sleepy little town down around San Antone.  This is a fusion between China and Texas. It starts with an Asian marinade and finishes with a Texas-size pop of spice.  That, and I love that song – it’s  a bonus that I got to work it in for a recipe. I got some flanken short ribs from Happy Family Ranch; they’re sorta kinda like a Korean short rib.  I hope you like it.
1 1/2 pounds flanken short ribs or Korean short ribs (for this recipe to work, they can’t be over 1/4 of an inch thick or else you will get a very tough piece of meat)
Marinade:
1/2 cup low sodium soy sauce
1//2 cup chopped green onions
4 cloves garlic, chopped
1 teaspoon pepper
1/4 cup rice wine vinegar
1/4 cup brown sugar
Mix all ingredients in a large zip lock bag
Add ribs
Marinate for 6 hours
Remove and let sit for 25 minutes
Rub:
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 teaspoon salt
1 tablespoon brown sugar
Mix all ingredients
Coat ribs with rub
Heat grill, grill pan, or a George Foreman grill (like I used) to medium high
Place ribs on grill
Cook until all pink is gone about 4 minutes per side
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