Korean Short Ribs (Galbi)

Approximately 5-6

¾ cup soy sauce ¾ cup milk 3 tablespoons cider vinegar ½ cup pineapple juice ¼ cup packed brown sugar 1 teaspoon black pepper 2 tablespoons sesame oil 4 tablespoons minced garlic ½ teaspoon ginger powder 3 green onions roughly chopped 3-4 lbs Korean-style short ribs(flanken style), cut ⅓ to ½ inch thick across bones)

Pour all liquid ingredients in large glass mixing bowl and then whisk in dry ingredients; stirring until sugars have dissolved. Place ribs, green onions and marinade in large resealable; ziploc bags (will probably need two) or large covered container for 8-12 hours. Remove ribs from the marinade. I save the marinade and boil it on the stove top for a few minutes and serve some over Jasmine(sticky)rice to accompany my ribs. Cook on medium hot preheated gas or charcoal grill 3 to 4 minutes per side. You can also broil in the oven for about the same amount of time. Garnish with additional green onions if desired.