To make the ribs, in a very large bowl or measuring cup with a spout, whisk together the soy sauce, water, rice vinegar, sesame oil, fish sauce, brown sugar, ginger and garlic until well combined. Divide the short ribs into two or three gallon-size ziplock bags and pour equal parts of the marinade into each bag. Refrigerate for at least 8 hours. Although Alana recommends letting them chill overnight for optimal flavor! Just be sure to squish the bags at least three times throughout the marinating process to ensure the ribs get evenly marinaded.

To make the macaroni salad, cook the pasta according to package directions, and then drain. Transfer to a large mixing bowl and then while still hot, stir together the pasta with the vinegar, carrot and onion until combined. Set aside and allow to cool to room temperature. In a small bowl, whisk together the mayo, milk, sugar and salt and pepper until smooth. Pour into the cooled pasta mixture and add the cooled potatoes. Stir everything until combined. Cover with plastic wrap and chill for at least 3 hours or overnight. If the salad dries a bit, stir about a tablespoon or so of milk to loosen it.

Once ready to cook the ribs, heat an outdoor grill to medium. Remove the ribs from the marinade and cook them to your desired doneness, 4 to 5 minutes on each side for medium-rare. If the ribs seem to be burning, adjust the heat to medium-low and cook for a minute or two longer on each side. If you don't have an outdoor grill, you can also broil them in the oven for 5 minutes per side. Garnish the ribs with sesame seeds and green onions before serving. Serve with cooked white rice and mac salad. Enjoy!