Peppered Teriyaki Short Ribs

The secret to this recipe is adding brown sugar to the peppered teriyaki. It helps reduce the sodium taste of the Teriyaki and enhances the pepper. One cavet...in order to get really tender short ribs, cook them at a lower temperature for a longer period of time. You can grill them if you want, but they won't be as tender as when you cook them on a longer term basis.

Beef Short Ribs with Pepper’d Teriyaki sauce.
Trim the short-ribs if necessary. In a sauce pan, add ½ cup of water, and 6 tablespoons of freshly cracked black pepper. Bring to a boil and boil for 5 minutes. Allow to cool, then strain out the pepper, leaving the peppery liquid. Stir in 2 cups of teriyaki sauce and 2 tablespoons of brown sugar, then blend together. Reduce over medium heat until the mixture thickens.

Salt & Pepper the ribs-meat side only. Brush on the mixture and either grill on high heat until done, brushing every 5 minutes. Or slow cook at 275 degrees until internal meat temperature is 160 degrees. Baste every 15 minutes with the peppered teriyaki mixture.