If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
3-4 pounds ‘flanken’ style beef ribs, aka cross cut ribs or Korean style short ribs
Mac Salad
1/2 pound elbow macaroni, cooked, drained and cooled
1/3 cup mayonnaise, approximately
1/2 cup diced celery
1/2 cup grated carrots
1/4 cup grated onion - grate enough onion to get about 1/2 cup, then squeeze out the moisture and you’ll have about the right amount
1/4 cup finely chopped green onion
1/3 cup mayonnaise, approximately
1/2 teaspoon each kosher salt & fresh ground pepper
Directions
Ribs
Put all ingredients (except ribs) in a large ziplock bag, and mix well to combine, then put in the ribs, mix well to coat then seal shut and refrigerate a couple hours up to overnight
Remove ribs from fridge 20-30 minutes before cooking, heat grill to high and cook 3 or 4 minutes on each side until done to your liking - some nice charring is a very good thing here
Mac Salad
Put everything into a large bowl and mix really well - adding more mayo if desired
This gets better with time, so if you wanna make it the day before be my guest