In a blender add all the marinade ingredients and purée until smooth.
In a ZipLoc or bowl add short ribs and marinate covered for 4 hours, but overnight preferable for maximum flavor.
Heat gas or charcoal grill to 350°F. Drain excess marinade off short ribs. Grill turning once, about 4 minutes per side. The edges will caramelize and get crispy.
Allow the meat to rest for 5 minutes then I cut the meat across the grain thin. Serve with green onions on top and steamed rice.