• 4 lb boneless beef short ribs (trim excess fat, cut cross-wise, ⅜-½ inch thick)
• 3-5 green onions (scallions) in ice water
• ½ cup soy sauce
• ½ cup water
• 1 tbsp dark sesame oil
• 2½ tbsp packed brown sugar
• 1½ tbsp tahini paste
• 1 tbsp chopped garlic
• 1 tbsp fresh grated ginger
• ⅛ tsp ground Szechwan peppercorns, lightly toasted

For Mango Coleslaw - use measurements below or to taste - makes 6-8 servings

• 2 tbsp Thai fish sauce (Nam Pla)
• 4 tbsp rice wine vinegar
• 2 tsp sugar
• 2 tsp chili flakes
• 8 oz shredded green cabbage
• 1 mango, cut into julienne strips
• 4 spring onions, finely sliced
• 12 mint leaves, shredded
• 12 Thai basil leaves, shredded
• salt
• ground black pepper

Make Marinade & Grill Ribs

1. Combine soy sauce, water, sesame oil, brown sugar, tahini, garlic, ginger and Szechwan peppercorns, reserve ½ cup marinade
2. Place beef ribs and marinade in a plastic bag turning to coat.  Close bag securely and marinate in refrigerator for 6 hours, turning occasionally
3. Remove ribs from marinade.  Place ribs over oiled grate with grill on high heat.  Grill 6 to 8 minutes.  Turn ribs over, brush with reserved marinade; continue cooking 6 to 8 minutes or until desired degree of doneness
4. Remove green onions from ice water and place on grill for a couple of minutes
5. Serve ribs garnished with basil or cilantro on a bed of mango coleslaw

Prepare Mango Coleslaw

1. In a bowl, whisk together the fish sauce, vinegar, sugar, and chili flakes
2. Add cabbage, mango, spring onions, mint, and Thai basil. Toss together and season with salt and pepper. Set aside for 15 minutes (best if refrigerated 1-2 hours)