Soak the short ribs in cold water for 30 minutes to get rid of the blood, changing the water a few times. Pat the meat dry with paper towels.
In a medium bowl, whisk all the marinade ingredients together.
Cover and refrigerate for at least 4 hours or up to overnight, turning the ribs a few times while marinating.
Prepare charcoal or preheat a gas grill to 450°F (230°C). Clean and lightly oil the grill grate. For the best flavor, I recommend using charcoal instead of the gas grill. When you add charcoal to the grill, pile the charcoal to one side.We will use both indirect and direct grilling for short ribs.
Remove the short ribs from the marinade and let any excess drip off; discard the marinade. Grill the short ribs directly over charcoal until nicely seared, flipping once to sear the other side. After searing, move short rib to the grill surface not directly over the charcoal to keep grilling (about 5-6 minutes total). Transfer to a serving platter.
You can keep the leftovers in an airtight container and store in the refrigerator for 3-4 days and in the freezer for a month.