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1 cup dark soy sauce
1 cup mirin (sweet Japanese rice wine)
1/3 cup (packed) dark brown sugar
1/4 cup unseasoned rice vinegar
1/4 cup oriental sesame oil
1/4 cup crushed garlic (about 15 cloves) 
4 large green onions (white and part of the green thinly sliced)

5 pounds short ribs (cut across bones; about 20 pieces)

Combine first 7 ingredients in medium bowl, whisk to blend well. Pour into heavy jumbo resealable plastic bag. Add ribs, seal bag and turn bag to coat ribs evenly. Refrigerate at least 6 hours (overnight or longer), turning bag occasionally. 

Prepare a charcoal or indoor grill. When the coals are medium- hot, remove the ribs from the marinade, letting the excess drip off, and grill the ribs until done as desired, basting with the marinade a few times. Watch the ribs carefully so they do not scorch. Serves 12. 

Gala´s Note: This is wonderful on lamb ribs or shanks. They are best when allowed to slow roasted in a medium-low oven (covered with foil) in the sauce.