Hawaiian-Style Beef Short Ribs

10 cm fresh ginger, julienned
4 spring onions, chopped
2 cloves garlic, chopped
1 jalapeno, seeded & chopped
1 orange, zested & juiced
280 g bottle teriyaki sauce
½ tsp SIDS CRAZY SALT
1 kg Korean-style short ribs
Toasted sesame seeds, for garnish
Kimchi, for serving

In a large resealable bag, combine the ginger, half of the spring onions, garlic, jalapeno, orange zest & juice, teriyaki sauce, SIDS CRAZY SALT and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway through, swirl the ribs again to ensure the marinade covers all.
Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid then reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5-7 minutes per side. Remove to a serving platter.
Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
Pour the sauce over the grilled ribs. Sprinkle with the remaining spring onions then garnish with sesame seeds and orange slices. Serve with kimchi.