Sticky ribs

4 lbs. bone-in beef short ribs, separated into individual ribs Kosher salt and freshly ground black pepper 8 ozs. light beer 1 cup light brown sugar 1 cup soy sauce ¹/₄ cup ketchup ¹/₄ cup Dijon mustard ¹/₄ cup rice vinegar 2 tbsp. freshly grated ginger 2 tsp. red-pepper flakes

2 cloves garlic, minced Chopped fresh cilantro, for serving

For outdoor grill method:

Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, forming a semicircle and leaving an empty space at the center. Light a few coals at one end so the “snake” begins to burn slowly. Fill a metal pan with about 1 cup water and place it in the empty space next to the coal. This helps maintain moisture.

Season the ribs liberally with salt and pepper and set aside.

In a medium saucepan, combine all the remaining ingredients except the cilantro. Add a few shakes of salt and pepper and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes.

Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour. Be sure to maintain a grill temperature between 275 to 350 degrees. If the temperature gets too hot, close the airflow of the grill; if the temperature cools down, open the airflow of the grill.

Take the internal temperature of the ribs using a thermometer. When it registers 200 degrees, which will take between 3 and 3 ½ hours, take the ribs off the grill, wrap in aluminum foil and let rest for 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side.

For oven method:

Alternatively, you can bake the ribs on a rimmed baking sheet in a 300-degree oven for 3 to 3 ½ hours. Steps to make the glaze are the same.