3 pounds short ribs cut into 2-inch pieces
2 tablespoons chopped garlic
¼ cup toasted sesame seeds
1/3 cup sugar
5 nickel-sized pieces peeled fresh ginger
½ cup soy sauce
2 tablespoons dark sesame oil
Salt and black pepper to taste
½ cup chopped scallion
Put a large skillet that can hold the ribs in one layer over high heat and add the ribs and 1 cup water. Boil, turning the ribs occasionally, until the liquid has evaporated, then reduce the heat to medium and brown the ribs in their own fat, turning occasionally, for about 5 minutes.
Add the garlic and half the sesame seeds and stir for 30 seconds. Add the sugar, ginger, soy, half of the sesame oil, and another ½ cup water; turn the heat to medium-high and cook, turning occasionally, until the liquid is thick and dark, about 10 minutes. If the ribs are tender at this point, they’re ready. If not, add another ½ cup water and repeat the process.
Add salt and pepper and the remaining sesame seeds and sesame oil. Stir once, sprinkle with the scallion, and serve.