I'm actually trying a NY Times marinade - https://cooking.nytimes.com/recipes/...yle-short-ribs

But I usually make substitutions and change amounts. This time I differed from the recipe in a few ways: More garlic, about a tablespoon of sriracha, no gochujang, fuji apple. And probably some different amounts of things as I add until I get it to look the way I want.

It made a nice thick paste that's sticking to the meat - I just checked on it about an hour ago and it's still coating the meat. It smelled amazing, so I'm hoping for the best when I throw them on the cast iron grill pan tonight (too cold to grill outside today!). I haven't decided on a sauce yet, but I have a smoked serrano wing sauce which is kind of like a spicy BBQ. It might go well with it, otherwise I'll whip something up last minute.