Both the ribs and the greens need to marinate overnight, so plan accordingly.

　　

Ingredients

serves 4 to 6

　　2 1/2 pounds flanken-style short ribs, cut 1/2 inch thick

　　

For the Marinade

4 garlic cloves, minced

　　3 scallions, white and pale-green parts only, very finely chopped

　　1/4 cup packed dark-brown sugar

　　2 tablespoons granulated sugar

　　Pinch of coarse salt

　　1/4 cup fresh lime juice (2 to 3 limes)

　　1/2 cup soy sauce

　　1/3 cup mirin

　　2 tablespoons toasted sesame oil

　　3 tablespoons sesame seeds, toasted

　　1 teaspoon Asian chili sauce or 1/2 teaspoon crushed red pepper flakes (optional)

　　

For the Pickled Greens

1 pound Taiwan bok choy or napa cabbage, cut into 1/2-inch strips (8 cups)

　　1 bunch scallions, white and pale-green parts only, cut into 1/2-inch pieces

　　3 garlic cloves, halved lengthwise

　　2 small dried hot red chiles or a pinch of crushed red pepper flakes (optional)

　　2 teaspoons toasted sesame oil

　　1 piece peeled fresh ginger (about 1 inch), cut into thin matchsticks

　　1/4 cup rice-wine vinegar (not seasoned)

　　1/4 cup mirin

　　1 teaspoon coarse salt

　　Vegetable oil, for brushing

　　

Step 1

Cut each short rib crosswise into 3 pieces, cutting between the bones. Soak the ribs in a large bowl of ice-water for at least 20 minutes, or up to 2 hours.

　　

Step 2

Make the marinade: Stir together the marinade ingredients in a medium bowl until the sugar is dissolved. Drain the ribs; pat dry. Put the ribs and marinade in a 9 × 13-inch glass baking dish; turn each rib to coat. Cover, and refrigerate overnight.

　　

Step 3

Make the pickled greens: Put the greens and scallions in a medium bowl, and set aside. Cook the garlic and chiles in the sesame oil in a small saucepan over medium heat until the garlic is pale golden, 2 to 3 minutes. Add the ginger, and cook, stirring, until fragrant, about 2 minutes.

　　

Step 4

Remove from heat; stir in the vinegar, mirin, and salt. Immediately pour the contents of the pan over the greens, and toss to coat. Let cool to room temperature. Cover with plastic wrap; refrigerate overnight.

　　

Step 5

Preheat the broiler, with the rack about 6 inches from the heat source. Line a rimmed baking sheet with foil, and very lightly brush with vegetable oil. Lift the ribs from the marinade, and arrange in a single layer on sheet (discard marinade).

　　

Step 6

Broil the ribs (checking often) until well browned on top, about 5 minutes. Turn; continue to cook until well browned on other side, about 4 minutes more. Serve with chilled pickled greens.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.