Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs.
Preheat a grill to medium heat.
Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Da Kitchen, Maui, HI