While in Mammoth, I always like to cook dinner for my family at least a couple of nights. Though we’re used to the food up there, it’s not the most amazing cuisine, but it’s pleasant because some of the places we go to, including Giovanni’s, Roberto’s, and Shogun, are places we’ve been going to for years and years.  This year I marinated Japanese-style short ribs and grilled them for the family, made a simple salad of shaved cabbage with a sesame, ketchup and mayo based dressing, along with vegetable rice and roasted zucchini and carrot hash; a hearty and delicious meal for anyone to enjoy. Think about using this marinade for your Labor Day BBQ it can be used for meat, chicken or even tofu if you like.

Japanese-Style Short Ribs

2 ½ lbs thin cut cross section short ribs with bone

1 cup soy sauce

2 tablespoons grated ginger

½ cup mirin

¼ cup brown sugar

½ cup pineapple juice

3 cloves garlic, minced

1 tablespoon sesame oil

Salt

Pepper

Take short ribs out of the package and place on paper towel to take off excess blood, sprinkle with a little salt and pepper on both sides.

In a large zipper storage bag, place all ingredients (except short ribs) into the bag, seal the bag, and shake till all ingredients are incorporated.

Place meat into zipper storage bag and shake till the marinade is well dispersed.  Place the bag in a large glass tray to prevent spilling.

Refrigerate at least over night for the best flavor.

On a preheated charcoal grill, place the short ribs down and cook for about 4 minutes on each side, depending on how thick your short ribs are.

Be careful of flare-ups if your grill is very hot because of the sugar content in the meat and do not overcrowd the short ribs. Depending on your grill size, you may have to cook them in batches.

Serve with your favorite sides.