5 to 6 lb. beef short ribs, cut into 3/4 inch strips
4 c. water
1 1/2 c. soy sauce
1 c. sugar
10 med. cloves, garlic
4 green onions, trimmed and chopped
3 tbsp. sesame seeds
3 tbsp. sesame oil
2 tbsp. chopped fresh ginger
1 tbsp. honey
2 tsp. hot pepper sauce

Arrange ribs in deep roasting pan. Combine all remaining ingredients in a large bowl and blend well. Pour over ribs. Cover to marinate, refrigerate 24 to 48 hours, turning ribs occasionally (longer marinating time will result in spicier ribs).

Preheat boiler or grill. Cook ribs to desired degree of doneness, turning once. Serve immediately. 6-8 servings.