In a blender or food processor, combine all the marinate ingredients and pulse liquefy. (If you don’t have a blender, pound and crush garlic in a mortar. Cut ginger into small pieces and also pound in mortar.)
Taste mixture if sweetness and spiciness is good enough for you. Add more sugar or chili pepper, if needed.
Wash meat and pat dry with paper towel.
Pour marinate in a zip lock bag or pyrex big enough to accommodate meat.
Place and submerge each short ribs in bag. Turn the bag a few times making sure to coat all the meat with marinate. Press air out of the plastic bag and seal the top securely so marinate does not leak. If placing meat in pyrex instead of zip lock, flip each meat to well coat with marinate.
Marinate for ½ a day or overnight in the fridge. Overnight makes a more flavorful ribs.
Grill each side for about 7 to 8 minutes or until edges are crispy.
Rest meat for 5 minutes before serving.
Serve with white rice and any side dish you like. Enjoy!
Meat will easily burn due to sugar content so stand by next to your barbecue grill and have your serving plate handy.