Oriental Short Rib Barbeque-Uldrich

      4 lb Beef short ribs; *                  1 ts Garlic; crushed
    2/3 c  Green onions; thinly sliced         1 tb Fresh ginger; grated
    1/2 c  Soy sauce                         1/2 ts Ground red pepper
    1/2 c  Water                             1/8 ts Fresh ground Szechuan pepper
    1/4 c  Dark-roasted sesame oil                  Fresh mild red chili peppers
  2 1/2 tb Brown sugar; packed                      Green onions
  1 1/2 tb Sesame seeds; toasted,                   Radish rose
           -crushed

  * Trim the beef short ribs and cut no more than 3/8 to 1/2" thick.
  NOTE FROM JOHN ULDRICH: "This is a Blue Ribbon Winner created by a friend
  and cook-off competitor--John Michels. He won the outdoor division and
  Grand Champion award with this dish in the 1988 National Beef Cook-off -- a
  $15,000 entry!" Combine sliced green onions, soy sauce, water, sesame oil,
  brown sugar, sesame seeds, garlic, ginger, red pepper and Szechuan
  peppercorns. Place beef short ribs and marinade in plastic bag or utility
  dish, turning to coat. Close bag securely or cover dish and marinate in
  refrigerator 4 to 6 hours, turning occasionally.

  Remove ribs from marinade; reserve marinade. Place ribs on grill over
  medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on
  marinade. Cover and continue cooking 5 to 6 minutes or until desired degree
  of doneness. Place ribs on platter; garnish with chili peppers, green
  onions and radish rose.
  From: Blue Ribbon BBQ by John Uldrich.