Beef Short Ribs Satay (Satay Kra-Toog Ngua)

When the Korean supermarket opened in our Oakland neighborhood it was a godsend. Like the chef she is, Moms scoured the butcher counter for product to play with, and ended up bringing home Korean- style short ribs, something foreign to Thai and Lao cooking. At the restaurant, she made satay short ribs as a special. They had a built-in skewer: the bones. Grilled medium or medium rare, the delicious meat pulls from the bones, and you salivate even more as your teeth work to chew the gristle, a plus with most Asian meats. I put these on the menu at Hawker Fare, and just like back in Moms’s day, people love them.