Bobby Flay's recipe for barbecue short ribs calls for 6 pounds of short ribs, cut thin and approximately 2 1/2 inches in length. Use a large baking dish for marinating the ribs before grilling.
To make the marinade, start by grinding 2 tablespoons of toasted sesame seeds in a coffee grinder and then mix them with 4 pressed cloves of garlic, 1 cup of soy sauce, 2 tablespoons of sherry, 2 tablespoons of honey and 2 tablespoons of sesame oil. Add 2 tablespoons of water, 1/2 cup of chopped scallions, 1 tablespoon of red chili flakes and 2 teaspoons of fresh, finely grated ginger. Stir the mixture well and then pour it over the ribs, making sure to fully coat all sides. Cover the dish and place it in the refrigerator for two to three hours.
After marinating the ribs, preheat the grill to medium-high, remove the ribs from the marinade and grill them on both sides. The meat should be golden brown and crispy after about 15 minutes. Reduce the heat and close the cover for another 15 minutes. Make sure the meat is tender before removing it from the grill. Place the ribs on a platter and sprinkle with more of the sesame seeds and green onion to serve.