• 1 cup Diana MarinadeTM, Teriyaki flavour 250 mL
• 1/2 cup Diana Sauce®, Western Smokehouse flavour 125 mL
• 1 tbsp each all-purpose flour, honey, toasted sesame oil and lemon juice 15 mL
• 1 tsp fresh minced ginger 5 mL
• 12 thinly sliced beef short ribs, about 4 lb (2 kg)
• 2 green onions, thinly sliced on the angle

1. Stir the marinade with the sauce, flour, honey, sesame oil, lemon juice and ginger. Transfer the ribs to a zip-top storage bag and pour in the marinade. Close the bag and marinate the ribs, turning the bag occasionally, for at least 12 hours or up to 24 hours.
2. Preheat the grill to medium. Transfer the ribs and any pooled marinade to a foil grill-bag. Arrange the ribs in a single layer. Tightly seal the bag with a double fold. Grill for 1 hour, turning twice, or until ribs are very tender and browned. Serve on a platter garnished with green onion.

4-6 servings
If foil grill-bags aren't available, make a packet from two layers of heavy-duty foil. Brush the inside of the foil with vegetable oil.