• 1 cup soy sauce
• 1/2 cup Mirin (sweet Japanese rice wine)
• 1/2 cup packed dark brown sugar
• 1/4 cup unseasoned rice vinegar
• 1/4 cup Oriental sesame oil
• 1/4 cup minced garlic (about 15 cloves)
• 2 large green onions cut into 2-inch pieces (or slice thin a whole yellow or white onion)
• 5 pounds Korean-style short ribs (see below)

If you live near an Asian market, get your Korean-style ribs there. If you have to go to a national grocery chain, ask the butcher to take whole short ribs and cut them across the bones (instead of between the bones) into 1/4–inch strips. They also call this method "Flanken Style." Cutting between the ribs is called "English Style."

Mix everything, except the ribs, in a large bowl. Place the ribs in a large zip plastic bag or glass dish. Mix in the marinade and let them sit in the refrigerator for at least 6 hours; you can do this overnight.

Preheat your CBO oven as instructed in the "User‚Äôs Manual" to 500°F to 550°F.

Keep a flame going and put a cast iron grill pan or a grill grid in your oven. Place the ribs in the oven. They’ll cook very fast and you have to watch them so they don’t burn. Grill some green onions with them and serve hot!