Grilled Mango-Marinated Short Ribs

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Ribs:

One 11.2-ounce bottle of mango Italian ice

1 cup pineapple juice

1/2 cup lemon juice

1/2 cup oyster sauce

1/2 cup soy sauce

1/4 cup packed brown sugar

3 tablespoons sriracha

3 cloves garlic, minced

2 pounds flanken-cut short ribs (about 1/4 inch thick with 2, 3 or 4 bones per slice) 

Vegetable oil, for the grill pan and baking sheet

Kosher salt and freshly ground black pepper

Pickled Cabbage Slaw:

1/4 cup rice vinegar

1 tablespoon sriracha

1 teaspoon fish sauce

1 teaspoon crushed red pepper flakes

1/2 teaspoon granulated sugar 

2 cups finely shredded napa cabbage 

2 cups thinly sliced cucumber 

1 mango, thinly sliced

1/2 small red onion, thinly sliced

2 cups cooked jasmine rice 

1/4 cup bias-sliced scallions