Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine gingerroot, orange zest and juice, green onion, teriyaki sauce and chili sauce in a sealable freezer bag. Pierce short ribs all over with a fork. Add ribs to bag, massaging to coat; seal and refrigerate for at least 8 hours or up to 24 hours.
Discard marinade from ribs. Pat ribs dry with paper towel. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning twice or more or until cooked to medium-rare doneness (145°F/63°C) at the most.
Transfer to a cutting board. Cut between bones with scissors to create bite-sized pieces.