- 2 pounds beef short ribs, cut flanken-style
- 2 tablespoons white sugar
- 2 tablespoons steak seasoning
- 1/3 cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons maple syrup
- 2 tablespoons cayenne pepper
- 2 teaspoons cayenne pepper
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- Season short ribs with sugar and steak seasoning; rub over both sides.
- Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
- Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.