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Cut the short ribs lengthwise into 1/4-inch slices. Place the slices in a baking dish or sealable bag.
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Whisk together the garlic, soy sauce, sesame oil, ginger, scallions, sugar, vinegar, sesame seeds and black pepper. Pour this marinade over the sliced ribs and allow to marinate for 1 to 2 hours.
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Heat a gas or charcoal grill over medium-low heat.
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Grill the marinated rib slices until caramelized on the first side, 2 to 3 minutes.
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Flip the slices over and continue to cook until the meat is just cooked through to a medium/medium-well doneness.
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Serve the grilled ribs on a bed of steamed rice topped with Spicy Cucumber Salad.
Note:
To steam jasmine rice, place the rice and a pinch of salt in a saucepan. Pour in 11/2 times the amount of water to rice to the pot (e.g., 1 cup rice to 1 1/2 cups water), and bring to a boil. Reduce the heat to a simmer and cover. Cook, undisturbed, for 17 minutes. Remove from the heat and allow to steam an additional 5 minutes. Remove the lid, fluff with a fork and serve.
