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