Korean Ribs Screaming Eagles style

[7500centfish]

In case anyone was interested, here's more or less how I did the ribs
for Sunday...used the recipe for Korean ribs we did last time as a
starting point, and freelanced from there. The vast majority of the
work was peeling/chopping ginger and garlic, and given that it's a
long marinate, we can use pre-minced for both in the future and not
really lose anything. Measurements outside of the soy and sugar are
approximate, I was splashing and tasting as I went.

~4 lbs ribs
1.5 cups (10 oz bottle) soy sauce
3/4 cup light brown sugar
~1/2 cup pineapple juice
~2 tsp sesame oil
~1.5 tbsp sweet chili sauce
~3 tbsp ginger, finely chopped
~3-4 cloves garlic, finely chopped (actually I crushed and
rough-chopped because I was getting lazy)
Mix it all up in a bowl, dip the ribs to get a coat on both sides,
throw 'em in a gallon zip-loc bag, and pour the rest of the marinate
in. Fridge overnight.

I'd add that the ribs we got from Harvey's were really excellent, much
better quality than H-mart (and cut fresh to order about an hour
before I picked them up).