Korean Short Ribs with Cucumber Kimchee

Ingredients

• 6 pounds beef short ribs, cut crosswise into twelve 2 1/2-inch squares (ask your butcher to cut the ribs for you)
• Korean BBQ Marinade, recipe follows
• Vegetable oil, for grill
• 4 Kirby cucumbers
• 4 scallions (white and green parts), thinly sliced
• 5 cloves garlic, chopped
• 3 tablespoons grated peeled fresh ginger
• 3 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons crushed red pepper, ground
• 1 cup soy sauce
• 4 large cloves garlic, peeled and chopped (about 2 tablespoons)
• 2 tablespoons finely grated peeled fresh ginger
• 4 scallions (white and green), thinly sliced
• 1/4 cup sugar
• 2 tablespoons dark sesame oil
• Freshly ground black pepper

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