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Padma's recipe for BBQ Korean Short Ribs
2 cups light soy sauce
1 tablespoon toasted sesame oil
1 teaspoon cayenne
2 cloves garlic, minced
1⁄2 teaspoon crushed Sichuan pepper (substitute plain black peppercorns in a pinch)
1 cup sugar
3 tablespoons canola oil
1⁄2 cup chopped fresh chives
1⁄2 cup toasted sesame seeds
1 teaspoon dried mango powder
4 pounds beef short ribs

Mix all ingredients except the ribs in a large bowl. Combine well.
Place the ribs in a baking dish and pour the mixture over them.
Slather the ribs with your hands to coat them well and evenly with the sauce.
Marinate for 2 to 3 hours, covered, at room temperature.

Heat the grill. Place the ribs on the grill rack or barbecue when the coals are glowing red hot and white and the flames have died down, and baste with any leftover sauce.
Turn often to cook both sides, until the meat is brown, tender, and caramelized.
Serves 4–6