Ingredients:

• Corn tortillas

Short Rib Marinade:

• 4-5lbs. short ribs
• 1 cup soy sauce
• 1 cup brown sugar
• 1/3 cup rice wine vinegar
• 1 small onion, grated
• 1 head garlic, minced
• 3 tbsp sesame oil
• 1 tbsp black pepper
• 1/3 cup water

Kimchi Slaw:

• 1 small shredded Napa cabbage
• 2 carrots, finely julienned
• 6 garlic cloves, minced
• 1.5 cups rice wine vinegar
• 2 tbsp Korean chili flakes or powder
• 1 tbsp Sriracha
• 1/2 tbsp salt
• 1/2 tbsp sugar

Cilantro Yum-Yum Sauce

• 1 and 1/4 cups mayonnaise
• 1.5 tsp tomato paste
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1 tbsp melted butter
• 1/2 tsp paprika
• 1/2 tsp red pepper flakes
• 4 tbsps chopped cilantro

Instructions:

Short Ribs:

• Mix all ingredients other than ribs in a large bowl. Add ribs, cover, and place in the fridge overnight, occasionally mixing.
• Pre-heat the recteq to full with your searing grates on; once grill reaches the maximum temperature, wait 5 more minutes before opening.
• Put the ribs on grill. Keep the lid closed.
• Flip at about 4 minutes, then cook another 4-5 minutes (cook time will vary depending upon the thickness of the meat); cook until ribs caramelize.
• Remove the ribs and let rest for 8-10 minutes.
• Clean your grates with your brush and add corn tortillas to the grates.
• Cook for 2 minutes, then remove.
• Cut the short rib meat away from the bone, then slice into thin strips.
• Spread some cilantro Yum-Yum sauce on the hot tortilla, then the short rib meat, followed by some of kimchi slaw.
• Finish with some cilantro leaves on top.

Kimchi Slaw

• In a pan bring to a boil vinegar, chili flakes, Sriracha, sugar, and salt.
• Add the vegetables and simmer for 3-4 minutes or until they just start to soften.
• Remove from heat and store in the fridge overnight, or make several nights ahead for best flavor.

Cilantro Yum-Yum Sauce:

• Mix all ingredients together and let sit overnight in the fridge.