1    Green onion; finely chopped
1/2 c  Soy sauce; regular strength
2 tb Brown sugar, packed
2 tb Dark sesame oil; or less
1 1/2 ts Sesame seeds; ground
1    Clove minced garlic; or
-crushed
1/2 ts Red pepper flakes
1/2 ts Black pepper
1/4 ts Fresh ginger root; minced
1/8 ts Msg; optional
1 1/4 lb Boneless pork rib meat

~Cut ribs so that they have about the same mass. Use thinnest, shortest rib
for the example. -Use mortar and pestle to grind seeds and peppers together
to release oils. Grind minced (dry) garlic; or use (wet) crushed. Place all
ingredients in a container that is a little larger than the boneless pork
ribs. Mix well. Makes about 3/4 cup. Add meat. Marinate, covered, in
refrigerator from 24 to
48 hours. -Grill on gas grill, basting with sauce. About 20 minutes
maximum. Expect to char the meat. Use grills cover but check for fire
often. Serve with a fragrant rice (Jasmine or basmati); steamed shredded
vegetables (zucchini and carrots); Thai cucumbers (1 Tbsp sweet vinegar and
2 ice cubes, pinch of mint, chilled).

Summer tradition! DOUBLE the sauce for standard package of ribs and baste
and turn often. The longer the marinating time, the better.