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In a bowl, combine all of the marinade ingredients and mix well. Place the ribs and marinade in a resealable bag and refrigerate for at least one hour, up to overnight.
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To make the slaw, combine all the dressing ingredients in a large bowl, mix well, and set aside. In another large bowl, add the chopped napa cabbage, the next 5 ingredients, and half a teaspoon of salt, save a few of the peanuts for garnish. Pour the dressing on the slaw and thoroughly mix. Slaw can be made 1 hour ahead of time, any longer and ingredients get too soggy.
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For the beef, preheat your grill or cast iron grill pan to high and rub down the grates with a paper towel and some veggie oil. Add the short ribs and cook for 2 minutes, until the juices push through on the top side. Flip, and cook for 1 minute more. Plate the ribs and slaw, and garnish with remaining peanuts and the sesame seeds.