Ingredients
3 to 4 pounds short ribs
½ cup San J Tamari Soy Sauce - gluten free
½ cup San-J Gluten Free Teriyaki Stir-Fry & Marinade
2 inch fresh ginger, sliced
5 cloves garlic, minced
1 jalapeno pepper, minced
1 lime, zest and juiced
black pepper
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
lime wedges
orange wedges
3 green onions, sliced
Instructions
<ol>
<li>In a large resealable bag, combine the short ribs and all the other ingredients. Gently mix all around or you can mix the ingredients in a medium bowl then pour over the ribs.</li>
<li>Refrigerate at least 3 hours or overnight for better result.</li>
<li>Preheat grill to medium high heat. Grill the ribs about 3 to 5 minutes per side.</li>
<li>Place in a serving platter and garnish with lime and orange wedges, green onions and sesame seeds. Serve with rice.</li>
</ol>
