Ingredients:

4 pounds beef short ribs

4 cloves garlic, minced

1 inch piece of ginger, peeled and minced

5 green onions, chopped

1/4 cup dry sherry

1/2 cup soy sauce

3 tablespoons sesame oil

1/4 cup brown sugar, packed

fresh cracked pepper

1 tablespoon peanut oil

2-1/2 cups water

The Marinade:
Trim the ribs of excess fat. In a container or plastic bag large enough to hold the ribs, mix together the garlic, ginger, green onions, 3 tablespoons of the sesame seeds, sherry, soy sauce, sesame oil, brown sugar and a generous grating of pepper. Add the ribs and coat thoroughly with the marinade. Refrigerate for at least 5 hours, preferably overnight.

The Sprouts:
Scald the bean sprouts in:
1/2 cup boiling salt water, drain and mix with
1 tsp salt
1 tsp sesame oil
1 tsp green onion
and 1/2 tsp garlic

The Product:
Preheat grill at high to create score marks.

Cook the ribs on any grill (outdoor, indoor, or cast iron grill) at medium heat.

In a fry pan or pot, stir in the marinade and the water. Bring the mixture to a boil, then simmer, with the lid slightly ajar, for 1-1/2 hours, stirring occasionally. To finish the dish, remove the lid and boil until the sauce gets a syrup-like consistency. Serve the ribs with the glazed sauce.