Black Plum & Ginger Beer Korean Style BBQ Ribs

-- Recipe Below -- This recipe takes me back to my youth in Hawaii where delicious variations on Asian cuisine can be found all over the islands. I took the classic Korean Kalbi (Galbi) recipe ingredients and added my own twist: replacing Asian pear with black plums and sparkling lime soda gets a ginger beer upgrade. The result is finger licking good! I hope you love it as much as my family. Please subscribe to my channel and check out my blog: vermilionlane.com Thanks for watching! Black Plum and Ginger Beer Kalbi BBQ Ribs Recipe Yield 4 - 6 servings INGREDIENTS: 4 pounds short ribs, cut lengthwise (flanken) 2 black plums, chopped (set half of one aside to grill or chop as garnish) 1 cup soy sauce 12 ounces ginger beer ¾ cup brown sugar ¼ cup granulated sugar ⅓ cup mirin or rice wine vinegar ⅓ cup chopped cilantro 2 tablespoons dark sesame oil 2 tablespoons Siracha sauce or hot chili oil ½ large Vidalia or white onion, chopped 1 tablespoon grated garlic 1 tablespoon grated ginger 3 green onions, chopped (set 1 aside to finely chop for garnish) 2 teaspoons toasted sesame seeds (optional) Canola oil for grilling (optional) DIRECTIONS: Combine marinade ingredients in a large mixing bowl Pour half of marinade in a large shallow container Place short ribs on top of marinade Pour remaining marinade over ribs Marinate 1 hour or up to overnight (the longer the better) Heat grill to medium-high Drizzle canola oil over indoor grill or rub outdoor grill with oil prior to heating (optional) Grill short ribs about 5 minutes per side (turning once) Garnish with green onions and black plums. I like to make a little extra marinade, remove a third of a cup of it before adding the meat. Refrigerate extra marinade (MAKE SURE EXTRA MARINADE DOES NOT TOUCHED RAW MEAT). Heat before serving. Pour over grilled short ribs before serving or use it as a dipping sauce on the side.