- Stir together soy sauce, wine, ketchup, brown sugar, canola oil, garlic, ginger and sesame oil. Pour marinade into large re-sealable plastic bag(s). Add short ribs, turning to coat. Place bag(s) in large clean bowl or baking dish. Marinate in fridge 8 to 24 hr.
- Remove ribs from marinade, reserving marinade. Place ribs on BBQ on medium-high heat. Brush with reserved marinade to coat ribs. Grill 13 to 15 min., turning occasionally, until lightly charred and cooked through (internal temperature of 170°F (77°C). Sprinkle with green onion to serve.
• Substitute white wine with red wine.
• For spicy Asian ribs, add 2 tbsp (30 mL) Sriracha hot sauce to the marinade.