~ adapted from Martha Stewart ~
Whisk 1/2 cup rice vinegar with 1/3 cup sugar until dissolved.
Set aside.
Combine 3/4 cups soy sauce in a saucepan with 2/3 cups sugar, 1/2 cup rice vinegar, 6 cloves minced garlic, and 2 tablespoons fresh ginger. Bring to a simmer, cooking until thickened, 10 minutes. Reserve 1/2 cup for drizzling over meat when serving.
Peel and halve lengthwise 2 seedless English cucumbers, then slice thin. Stir into the rice vinegar- sugar set aside, and add 1/2 of a small white onion thinly sliced, and 2 tablespoons vegetable oil. Chill for at least 10 minutes.
Season with salt and pepper on all sides of 4 boneless beef short ribs, then brush with soy sauce mixture before grilling over a hot fire. May broil 5 to 7 minutes on 2 sides in the oven, flipping once, but brush again with soy sauce mixture before turning meat.
Let meat set 5 minutes under a tented sheet of aluminum foil before slicing against the grain. Drizzle with reserved soy sauce.
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